Heritage pork has more marbling resulting in more tender and juicy meat
Dry cured salami is a new endeavor for our good friends at the Fatted Calf and the results are fabulous. Steeped in the traditions of Europe and modernized with a California flair, this salami is perfect for everyday snacks or at a meal celebrating America's best ingredients.
What makes us even more excited about this salami is that it is the first salami ever to be made exclusively from the Red Wattle pig, an endangered breed that we must eat in order to save.
The Fatted Calf was one of Heritage Foods’ first customers on the West Coast — we met them back in 2004 when Patrick Martins was traveling, and they talked about responsible, traditional, humane farming, and reaching out to the like-minded.
“It was an East Bay Connection,” recalls Taylor. “Alice Waters may have introduced us, and we immediately knew the pigs were better than anything we could find. At the time we were still doing just one farmer’s market every week, and then we were doing a few, and it just blew up...”