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| Pork Rillettes |
| Portland based charcuterie-wizard Elias Cairo and his team use old-world techniques when making their classic pork rillettes. Locally sourced pork shoulder is butchered and simmered in lard with white wine, thyme, warm baking spices, and fresh ginger. When the meat is fall-apart tender, it’s cooled and hand chopped. The result is toothsome and rustic with a bold piquant flavor. Thinking of making your own rillettes in-house? Taste this first—trust us. |
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| 24 Month Prosciutto di San Daniele - Boneless |
| The Dall’Ava family has been producing San Daniele D.O.P Hams since 1955. DOK Dall’Ava only sources the best legs from certified Italian pigs that are fed with cereal, acorns and the whey from Parmigiano Reggiano which helps lend the cheesycreaminess; so very special to its taste. The legs are brought fresh to the factory direct within two days of slaughter. They are checked, registered and covered with Santa Margherita salt from Puglia. After two weeks they are washed and ready to be cured for a minimum of 16 months. They’re finally marked with a hot iron cast and receive the official seal of Prosciutto di San Daniele by the Consorzio. |
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