Lunch Meat of the Week – Prosciutto

November 1, 2018 at 5:02 AM | Posted in Lunch Meat of the Week | 2 Comments
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Prosciutto

Prosciutto (/prəˈʃuːtoʊ/, Italian: [proʃˈʃutto]) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.

A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli-Venezia Giulia region. Another notable type is Speck Alto Adige PGI from the South Tyrol region.

The names prosciutto and prosciutto crudo are generic, and not protected designations, and may name or describe a variety of hams more or less similar to Italian prosciutto crudo or other dry-cured hams worldwide.

 

 

 

 

Prosciutto is made from either a pig’s or a wild boar’s hind leg or thigh, and the base term prosciutto specifically refers to this product. Prosciutto may also be made using the hind leg of other

Prosciutto di Parma

animals, in which case the name of the animal is included in the name of the product, for example “prosciutto cotto d’agnello” (“lamb prosciutto”). The process of making prosciutto can take from nine months to two years, depending on the size of the ham.

A writer on Italian food, Bill Buford, describes talking to an old Italian butcher who says:

When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business. If it’s too warm, the aging process never begins. The meat spoils. If it’s too dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that’s when you make salumi. Your prosciutto. Your soppressata. Your sausages.

Today, the ham is first cleaned, salted, and left for about two months. During this time, the ham is pressed, gradually and carefully so as to avoid breaking the bone, to drain all blood left in the meat. Next, it is washed several times to remove the salt, and is hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months.

Prosciutto is sometimes cured with nitrites (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavor, but only sea salt is used in Protected Designation of Origin hams. Such rosy pigmentation is produced by a direct chemical reaction of nitric oxide with myoglobin to form nitrosomyoglobin, followed by concentration of the pigments due to drying. Bacteria convert the added nitrite or nitrate to nitric oxide.

 

 

Antipasto with Prosciutto

Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini, or accompanied with melon. It is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping.

Saltimbocca is an Italian veal dish, where escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese salad, with basil, tomato and fresh mozzarella. A basic sandwich served in some European cafés and bars consists of prosciutto in a croissant.

 

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Meanwhile back at the SayersBrook Bison Ranch…Wild Game Variety (Sample #11)

October 6, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (https://www.sayersbrook.com/) its a Wild Game Variety (Sample #11). A great variety sampling that includes (2) 4oz Wild Boar Sirloin, (4) 4oz Elk Sirloin, and (2) 8oz Bison Sirloin. Wild Boar, Elk, and Buffalo, om my! Fire that grill up with this week’s Wild Game Variety (Sample #11). At the SayersBrook site you choose from items like; Bison, Elk, Wild Boar, Ostrich, Rabbit, Quail, and more! Also be sure to check out all their recipes. Check it out today! Enjoy and Eat Healthy in 2018! https://www.sayersbrook.com/

 

Wild Game Variety (Sample #11)
An excellent value on sirloin steaks for Wild Boar, Bison and Elk. All delicious. Decide which is your favorite. Great on the barbecue. All our meat cuts are additive and chemical free. Premium meat that is healthy and good for you. This Sampler includes:

* (2) 4oz Wild Boar Sirloin
* (4) 4oz Elk Sirloin
* (2) 8oz Bison Sirloin

 

 

 

 

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Meanwhile back at the SayersBrook Bison Ranch………..Wild Boar Shoulder Roast

March 3, 2018 at 6:03 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook website (http://www.sayersbrook.com/) its Wild Boar Shoulder Roast. With Easter fast approaching, why not serve a Wild Boar Shoulder Roast. I’ve tried a couple of Wild Boar items and love them! But besides Wild Boar you can also find items like; Buffalo, Elk, Ostrich, Hams, Turkey, and more! They also have a good selection of Heat and Eat items to choose from and check out their Recipe selections. Now more on the Wild Boar Should Roast. Enjoy and Eat Healthy in 2018!

 

Wild Boar Shoulder Roast

Wild Boar Shoulder Roast 4-5 lb avg. Al natural, with no added hormones, no antibiotics, additive free. From natural foraging animals. Wild Boar is low in sodium and is a good source of thiamin, niacin, vitamin B6, zinc, selenium and protein. It is also lower in saturated fat than beef. Roasts can be cooked at 275-300 F (135-150 C). We ship our wild boar meat vacuum packed and frozen with dry ice.
http://www.sayersbrook.com/wild-boar-should-roast-appx-4-5lbs-avg/

 

 

SATISFACTION GUARANTEE
Toll Free
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Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch……..HOLIDAYS – Roasts

November 25, 2017 at 6:33 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its ready cooked delicious holiday hams, turkeys, chickens and prepared meals. And choose from such great selections of Bison, Elk, Wild Boar, Turkey, Ham, Rabbit, Quail, and more! It’s all on the SayersBrook Bison Ranch website. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

Hickory Smoked Boneless Ham

HOLIDAYS
Holidays are fun but they can be hectic, especially when you’re the one cooking and preparing meals. Treat yourself to ready cooked delicious holiday hams, turkeys, chickens and prepared meals. It’s so much easier to let Sayersbrook help with holiday preparations. We deliver. Just shop on line, or call us, we’re happy to hear from you.
You can choose from: Elk Sirloin Roast, Hickory Smoked Boneless Ham, HICKORY SMOKED HAM BONE-IN, Hickory Smoked Turkey, Wild Boar Should Roast, Boneless Bison Prime Rib Roast, and more!.
http://www.sayersbrook.com/holidays/

 

SATISFACTION GUARANTEE

Toll Free
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Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
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http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch………..TOP THANKSGIVING HACKS TO MAKE THE DAY LESS HECTIC SATURDAY

November 18, 2017 at 6:32 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its – TOP THANKSGIVING HACKS TO MAKE THE DAY LESS HECTIC. As it says make your Thanksgiving less hectic and less stressful with these helpful tips and recipes! Besides the tips and recipes you can purchase all the SayersBrook products. You can choose from Bison, Elk, Wild Boar, Turkey, Rabbit, Heat N’ Eat Dishes and more! Below are some of the tips and a link to the full article and recipes. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

 

STRAPPED FOR TIME AND LOOKING TO CUT SOME CORNERS WHEN PREPARING THANKSGIVING DINNER?
These top thanksgiving hacks will make the day less hectic so you can enjoy dinner too. Try these easy timesavers and keep your sanity.

Are you hosting thanksgiving this year? Sayersbrook wants you to have as good a time as your guests

GOOD THANKSGIVING TIME SAVING HACKS

1 – Make a list – a detailed list of your menu – so you can shop ahead and have all ingredients on hand when you need them.
2 – Prepare as much food as you can early on. Make and bake ahead and freeze.
3 – Prep as much food as you can early on. Cut the vegetables, dips, hors d’oeuvres, make the pies etc..
4 – Set the table ahead of time – a day ahead
5 – Ask friends to bring dishes – that’s a real time saver
6 – If you’re having a large crowd try making a buffet style dinner instead of sit down. The table will have more room to hold all the dishes.
7 – Use chafing dishes to keep the food warm. It looks elegant and it is practical. If you don’t have chafing dishes you can use a crock pot and or a rice cooker
8 – Fill coolers with ice for storing cold drinks. That frees up your fridge for other foods…..
* Click the link below to get all the TOP THANKSGIVING HACKS TO MAKE THE DAY LESS HECTIC
http://cooking-buffalo.com/

 

SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

 

Meanwhile back at the SayersBrook Bison Ranch………Wild Boar Strip

October 28, 2017 at 5:20 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Wild Boar Strip (2) 4oz. Delicious Wild Boar Strip Steaks. They’re 4 oz. and just the right size for your Breakfast. The Wild Boar Strip Steaks are just one of the Wild Boar items you can purchase at the site. You’ll also find; Wild Boar Medallions, Wild Boar Sirloin, Wild Boar Ground Meat, Wild Boar Rib Rack, and Wild Boar Stew Meat. You can also choose from other types meat like; Bison, Elk, Ostrich, Rabbit, Hams, and more! Make it a special Holiday Roast this year with a Roast from SayersBrook Bison Ranch. Now more on the Wild Boar Strip (2) 4oz. So Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

 

Wild Boar Strip (2) 4oz
Description
Wild Boar Strip loin steaks. 2 4 oz. steaks to a pack. Vacuum sealed for freshness and quality. Tender with a delicious nutty flavour. A healthy alternative to traditional pork chops. All our wild boar meat cuts are all natural, additive and chemical free. Shipped frozen in a box with dry ice.
http://www.sayersbrook.com/wild-boar-strip-2-4oz/

 

 

SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch…….FIVE SPICED BRAISED WILD GAME ROAST

August 26, 2017 at 5:25 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) it’s a recipe for FIVE SPICED BRAISED WILD GAME ROAST RECIPE WHICH CAN BE USED FOR BOTH BISON OR ELK ROAST. At the SayersBrook website you’ll find a great selection of Bison, Elk, Wild Boar, Rabbit, and more! Along with the selection of Meats you can also check out all the delicious recipes at the site. Now on to the recipe for FIVE SPICED BRAISED WILD GAME ROAST. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

FIVE SPICED BRAISED WILD GAME ROAST RECIPE CAN BE USED FOR BOTH BISON OR ELK ROAST
This recipe can be used for elk chuck roast as well. Both recipes make a delicious tender meal.

Five Spiced Braised Bison

yield 8 servingsIngredients

1 Bison Chuck Roast (about 5 pounds)
1/4 cup Dark Soy Sauce
2 cloves Garlic (crushed)
1 tsp. Five-Spice Powder
4 slices Ginger Root
1 cup Sherry
1 cup Scallions, sliced (white and green)
1 cup Chicken Bouillon Stock (1 parts) Bouillon Cube)
2 T. Bean Sauce
4 T. Peanut Oil
Instructions

1 – Mix bean sauce, soy sauce, five-spice powder, sherry and stock.
2 – In a large Dutch oven or wok, heat 4 tablespoons peanut oil until very hot and brown roast well on all sides.
3 – Remove meat and pour off oil, leaving about 1 tablespoon in the pot.
4 – Turn heat to medium-low. Stir-fry garlic, ginger and scallions for 1 minute.
5 – Place roast on top of garlic, ginger and scallions.
6 – Pour the combined sauces. powder, sherry and stock over the roast and bring to a boil.
7 – Cover and turn heat to low. Simmer for about 3 hours or until tender.
8 – While roast is simmering baste every 30 minutes.
9 – Make sure there is always enough liquid and that the roast isn’t sticking to the bottom of the pot.
10 – When roast is tender, remove liquid and de-fat. Pour liquid back into pot and boil down juice over medium-high heat until it forms a thick syrupy glaze.
11 – Place roast on serving platter and pour the glaze over the meat.
Serves 8
http://cooking-buffalo.com/five-spiced-wild-game-roast/

 

SATISFACTION GUARANTEE

Toll Free Numbers not available until Friday.
Telephone: 573-518-0188 | or: 573-518-0166
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch…WHAT TO DO WITH WILD BOAR BACON ENDS

August 19, 2017 at 5:35 AM | Posted in SayersBrook Ranch | Leave a comment
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From the SayersBrook Bison Ranch (http://www.sayersbrook.com/) its WHAT TO DO WITH WILD BOAR BACON ENDS. I just had some of the SayersBrook Wild Boar Bacon the other day. I fried some up and crumbled it for a Salad. Love the taste and freshness of the Wild Boar Bacon. But the Wild Boar items are just on of many items you can choose from at the SayersBrook site. You can choose from Bison, Elk, Ostrich, Hams, Rabbit, and much more! So check out all their selections today! So on to the BOAR BACON ENDS. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

WHAT TO DO WITH WILD BOAR BACON ENDS

SAYERSBROOK HAS WILD BOAR BACON ENDS AT AN UNBELIEVABLE PRICE!

WHAT CAN YOU DO WITH OUR WILD BOAR BACON ENDS?

They are perfect for wrapping around anything food-wise

Wild Boar Bacon wrapped around melon tastes fabulous

WRAP THEM

* Around shrimp and fry them up
* Fry ’em wrapped around peaches or dates – delicious
* Jalapeno peppers wrapped in wild boar bacon and tossed on the barbecue
* Cheese sticks and fry. Make sure to wrap every inch of cheese, that way the cheese won’t leak out. It will just get soft and yummy around a crispy coat of bacon.
* Potato wedges come out tasty and crispy when you fry or bake them
* Crumble cooked wild boar bacon over pizza
* Add crispy wild boar bison bacon into soups
* Toss them in salads
* Add them to pizza
* Chicken tenders and fry or bake
* On burgers
* Around asparagus and fry them up
and of course don’t forget with eggs and pancakes for breakfast!
http://cooking-buffalo.com/wild-boar-bacon-ends/

 

 

SATISFACTION GUARANTEE

Toll Free Numbers not available until Friday. (08/18/17)
Telephone: 573-518-0188 | or: 573-518-0166
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch…..WILD BOAR RAGOUT

August 5, 2017 at 5:12 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch is a recipe for WILD BOAR RAGOUT. Made with SayersBrook Wild Boar Stew Meat. The Wild Boar Stew Meat is just one of a wide assortment of meat that you can purchase on the SayersBrook website (http://www.sayersbrook.com/) You’ll be able to choose from Bison, Elk, Wild Boar, Ostrich, Rabbit, Duck, and more! Plus don’t forget to check out all their delicious recipe. Now on to the recipe and a link to purchase the Wild Boar Stew Meat. Enjoy and Eat Healthy!

 

WILD BOAR RAGOUT MARINATED WITH COGNAC, ONIONS, GARLIC
A dish that takes a little time to prepare but is well worth it. The thing about wild boar is that it loves wine and spirits! Generally it is a good idea to marinate wild boar meat for no more than 12 hours and not less than 2 hours. You can use wine, apple juice, vinaigrette or anything acidic since it is a good tenderizer if you don’t want to use wine.

Ingredients

1½ wild boar meat, cubed
Salt and pepper
1 cup red wine
3 onions, quartered
3 cloves garlic, peeled
2 sprigs of thyme
2 bay leaves
3 whole cloves
A few peppercorns, crushed
2 tablespoons olive oil
1 small glass Armagnac or Cognac
3 tbs butter
2 tablespoons flour

Preparation

1 – Season the meat with salt and pepper.
2 – Put the meat into a deep bowl and pour over the wine.
3 – Add the onions, herbs, and spices and stir everything together. The marinade should cover the meat.
4 – Cover the dish and place it in the fridge for at least 2 hours and up to 12. Then remove the meat, drain, and pat dry with kitchen towels.
5 – Heat the olive oil in a large flameproof casserole and brown the meat on all sides.
6 – Remove the meat and add the strained marinade and alcohol to the pan.
7 – Put in the meat. Cook gently for 1-3 hours.
8 – Melt the butter and mix in the flour to form a paste.
9 – Stir in a little of the marinade liquid, then add to the casserole, stirring all the time.
10 – Simmer for a few minutes until thickened and serve with potatoes and vegetables.
This is a dish that takes a bit of time to make. You have to remember to marinate the wild boar, so take that into consideration. This is a lovely dish to serve to family and friends.
http://cooking-buffalo.com/wild-boar-ragout/

 

Wild Boar Stew Meat
Sayersbrook wild boar stew meat comes from free foraging animals. It has no additives, chemicals or preservatives of any kind. All natural, organic, no gluten or MSG. There’s nothing like a delicious wild boar stew to warm you up on those cold winter nights. You’ll want some crusty bread to go with it, as you will find yourself wanting to clean up your bowl and soak up the juices.

The meat is not gamey tasting, is darker in color with a distinct, with a flavorful taste. Wild boar is not prone to illness or disease. It is increasingly sought after by chefs and consumers looking for a unique flavor. although you may expect it to resemble pork wild boar is a dark red meat. Unlike its domestic cousin, wild boar is also very lean and low in cholesterol. Wild boar is an easy alternative to beef and pork for those who want food that is good for them without sacrficing taste and quality
http://www.sayersbrook.com/wild-boar-stew-meat/

 

SATISFACTION GUARANTEE

Toll-Free: 888-472-9377 | Phone: 573-438-4449
1024 Outer Road, Potosi, MO 63664
info@sayersbrook.com
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch…….SPICY WILD BOAR WITH POTATOES AND STINKY CHEESE SAUCE

July 22, 2017 at 5:49 AM | Posted in SayersBrook Ranch | 2 Comments
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its a recipe for SPICY WILD BOAR WITH POTATOES AND STINKY CHEESE SAUCE. It’s made using SayersBrook Wild Boar Steaks. I had never tried Wild Boar and I didn’t know what I was missing! I’ve tried the Wild Boar Steaks, Ground Wild Boar, and Wild Boar Bacon and love all three. Wild Boar is just one of many items that you can choose from at the SayersBrook site. You can choose from items like; Bison, Elk, Ostrich, Chicken, Hams, and more! So check out their site today! Now on to the recipe for SPICY WILD BOAR WITH POTATOES AND STINKY CHEESE SAUCE. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

 

 

SPICY WILD BOAR WITH POTATOES AND STINKY CHEESE SAUCE

This Recipe for Wild Boar Steaks, Potatoes and Cheese is Robust. The Curry Makes it Spicy, the Stinky Cheese Gives Major Flavor. This is a Recipe for the Gourmet. This is a quick recipe if you have all ingredients on hand.

Ingredients
For the dauphinoise sauce

4 tbs of butter
1 tbsp oil
4 potatoes, peeled and sliced
12 oz hard stinky cheese, grated
salt and freshly ground black pepper

For the wild boar

a little oil for cooking
4 wild boar steaks (http://www.sayersbrook.com/wild-boar/wild-boar-steaks/)
2 tsp curry powder
salt and freshly ground black pepper

Preparation

1. Preheat the oven to 400°F Heat an ovenproof pan with the butter and oil.
2. Add the potato slices and sauté for a few minutes until the potatoes are golden brown on both sides.
3. Sprinkle the cheese, salt and pepper over the potatoes and place the pan in the oven for 10-15 minutes.
4. Sprinkle the wild boar steaks with curry powder, salt and pepper.
5. Sear in a hot pan for 3-4 minutes on each side, or until cooked to your liking.
6. Allow to rest for five minutes before slicing diagonally.
7. Turn out the potatoes onto a plate and serve with the slices of wild boar.

if you don’t like the spicy part of this dish, leave out the curry powder and substitute with garlic salt, or go easier on the curry. The curry and the cheese give it a vibrant flavor that is truly unique. If you don’t like stinky cheese then use any non stinky cheese.

This recipe serves 4 people but you can add wild boar steaks and an extra potato for each extra person. It’s a pretty quick recipe if you have all the ingredients on hand.
http://cooking-buffalo.com/spicy-wild-boar-with-potatoes-and-stinky-cheese-sauce/

 

 

SATISFACTION GUARANTEE

Toll-Free: 888-472-9377 | Phone: 573-438-4449
1024 Outer Road, Potosi, MO 63664
http://www.sayersbrook.com/

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