Posts tagged Salumi
You know it’s summer when the stone fruit comes in. This dish includes white nectarines and arugula from the farmer’s market. This is a pretty straightforward starter, and it actually works well family style. It’s: Arugula, good olive oil, some sea salt, some Piave (or Grana Padano, Parmigiano Reggiano etc) (maybe some tomato jam if you happen to have a batch) and the salume of your choice.
The key to this version however is the speck. This is La Quercia speck from right here in the good ole US of A (Iowa) and I would put it up against the stuff from Parma any day. Actually, I wouldn’t. Prosciutto di Parma and Italian (and Austrian) Speck are very European tasting if that makes sense, and LA Quercia tastes very, well.. American to me. You can certainly taste the care and technique that goes into La Quercia, but there is a subtle wildness that comes through that is indicative of the American farm – and that’s why I love it.
That may sound like bullshit, but if you’ve ever had a farm sourced meal served on a farm, you get what I’m saying. I would definitely serve both versions (di Parma and La Quercia) on a salumi plate if I was feeling festive, but honestly, La Quercia is cheaper and has had every bit of the care and handling that the Italian Prosciutto gets, in my opinion. I live in Northern California, so La Quercia isn’t exactly local, but I do feel good that I am getting a fantastic product and supporting a family farm effort.
Before I wax poetically on, feel free to read about the farm, their connection to Parma and the products on their website.