Angelo Garro of Michael Pollan’s The Omnivore’s Dilemma; spice provider to Alice Waters, Francis Ford Coppola and Werner Herzog; friend to Heritage since the beginning.
Angelo is a master blacksmith by trade and a passionate hunter, forager, cook and Slow Food icon. Growing up in Sicily he learned the wonder of herbs like the wild fennel that grew around his childhood home and the importance of good ingredients — all of Angelo’s home-made salumi and prosciutti are made using 100% Heritage Foods meat.
We visited Angelo a few weeks ago, as we do every winter, in his Forge in San Francisco. He explains that when cooking heritage meat, the simplest of preparation is best. Angelo seasons heritage meats liberally with salt, pepper and spices — he has created a special spice blend that he has been using for years with every meat he cooks called Omnivore Salt — and allows the meat and seasoning to mingle for 30-40 minutes before he sears it quickly over high heat, creating a beautifully crisp outer crust.
Angelo uses wood fire whenever possible, but a cast iron skillet will offer a similar result. For our heritage pork loin, Angelo tosses fresh greens with a simple dressing to create a delicious bed on which the pork is served family-style.