Meet these prime pates and salumi, gathered from some of the best local restaurants and butchers.
1. Truffle Salami from New England Charcuterie ($27/lb. at Moody’s Delicatessen)
One of New England Charcuterie’s most popular salumi come holiday time: heritage pork that’s rubbed down with Italian truffle salt, touched with white wine, garlic and black pepper, fermented for a few days and dried for the better part of two months. The result is intensely savory and pairs particularly well with a plush, buttery brie.
2. Coppa from New England Charcuterie ($42/lb. at Moody’s Delicatessen)
Chef Joshua Smith has particular affection for this preparation. After a lengthy salt cure, the pork collar gets rinsed with wine, coated with a mix of paprika, pepper, bay leaf, cayenne and orange zest and stuffed into a beef casing before being dried for at least four months. The paper-thin slices match up nicely with melon—or, Smith says, coppa on a baguette with Parmesan and honey makes “a sensational ensemble.”
3. Smoked Bratwurst from Karl’s Sausage Kitchen ($8.50/lb.)
Smoky depth and satisfying snap are the hallmarks of these all-pork links, one of more than two dozen sausages made in-house at this North Shore institution. Because this is a raw-cured product, the paste is soft and almost spreadable; for a firmer texture, sear, grill or steam the links. Either way, have some sliced rye and pickled onions on hand.
4. Game Bird Pate en Croute from the Butcher Shop ($22/lb.)
“This is one of Chef Barbara’s classic recipes,” says Butcher Shop sous-chef Matthew Mahoney. The featured bird rotates based on availability—pheasant and squab make frequent appearances—but the rich pastry comes whimsically embossed with a duck icon that gives away the staple fowl.
5. Foie Gras and Oxtail Pate from Savenor’s Cambridge ($35/lb.)
Savenor’s chef Sam Ferguson’s recent rainy-day experiment turned out so well, he’s showcasing it for the holidays. The alternating layers of foie gras mousse—faintly sweet, thanks to a splash of Sauternes, and as rich as buttercream—and braised oxtail meat, plus a cap of amber beef gelee, add up to a striking and decadent charcuterie pick.
See full article by Elizabeth Bomze at The Improper Bostonian
Photo Credit: Jillian Medugno