ROLI ROTI PACKAGE, Three Roasts, 7.25lb total, Petite Tender, Tomahawk Steak, Pork Roast with Garlic Confit
ROLI ROTI PACKAGE Three Roasts, 7.25lb total Wagyu Petite Tender, Piedmontese Tomahawk Steak, Berkshire Pork Roast with Garlic Confit
Heritage breeds have more marbling resulting in more tender and juicy meat
Each year we bring in a new array of masterly crafted roasts from Master Butcher Thomas Odermatt. Enjoy his three newest creations in this one of a kind package available exclusively at Heritage Foods.
Let 100 years of butchering tradition be your secret weapon in the kitchen. This oven ready roast is a perfect, effortless meal that will make you look like a master.
Poivre Mélange Wagyu Petite Tender Two 12 oz pieces Crusted with a trio of pink, green, and black peppercorns
These delectable 12 oz steaks are perfect for one or even two small portions. Great care has been put into each piece, lovingly encrusted with three types of peppercorn. Intense with a complex flavor, these 12 oz morsels combine the intenseness of the peppercorns with the succulence and decadence of the supremely marbled Wagyu breed.
Pork Roast with Garlic Confit and Rosemary 2.5-3lb Berkshire
These heritage rolled and tied roasts are fully seasoned with a slow-roasted garlic confit and a sprig of rosemary, and just need 45 minutes in the oven. Though simple, the taste is complex and will make you look like a master of both butchering and cooking.
Beef Tomahawk Steak with Rosemary and French Sea Salt 3lb each Piedmontese
A special indulgence, this bone-in ribeye steak is the star of any table scape, and an absolutely sure-fire centerpiece. It can also be cut into cutlets and served on a marvelous looking platter. The Piedmontese breed is renowned for its tenderness and great flavor.
Thomas Odermatt, a 3rd generation Swiss butcher, can trace his trade roots back to the 1920’s. Close to 100 years ago his great grandfather was farming and butchering in the Alpine town of Dallenwil. At the age of two, he began learning from his father, a Master Butcher. Everything Thomas makes goes back to traditional, old fashioned, old-style European butchery.
Since 2006 folks have been lining up at the Farmers Market at the San Francisco Ferry Plaza for a Roli Roti porchetta sandwich, a local culinary legend that has helped spark more than one revolution. He was also the avatar of a food truck craze and a champion of the heritage food movement.
Says Odermatt: “You can only use a heritage breed animals. You need the intramuscular fat that only comes from well-farmed animals. That is the secret. You can’t just get commodity meat from a supermarket and think that is going to work. You need to have passion and love for the trade.”