Expect the UnexpectedIt’s hard to stay away. Springdale Farm is returning to help us celebrate the culmination of MCWFM’s season two. They will have cool weather spinach, lettuce and (perhaps) scallions. Judy Stone and her sister Paula Puntenney from Brightonwoods Orchard are making a special trip to Milwaukee with their award winning apple cider. Here’s a chance to place several gallons in your freezer for those sultry days of summer. Katie Hedrich from LaClare Farms is traveling down to Milwaukee with two new versions of her family’s acclaimed Evalon goat cheese, one flavored with fenugreek and the other with cumin. She will also bring Saxon Homestead Creamery’s aged cow’s milk cheese from her mentors (and our full season vendors), Jerry and Elise Heimerl. I placed a request for some bottled goat milk, so fingers crossed. In addition to their sensational elk antler dog chews and lean elk meat, Golden Bear Monarchs Elk Farm will brighten our market day with gerbera daisies, geraniums and (for good measure) some bedding plants.
Customer Appreciation DayWe are grateful throughout the season, but especially this Saturday
· Thanks to the generosity of Charles McGonegal from Aeppel Treow Winery we are able to offer a bottle of pear wine vinegar to the first 24 customers who come to the MCWFM information table. Limit of one bottle per family
· Century Farm House will have a free travel-size bar with every soap purchase of $10.00 or more
· Dominion Valley Farm offered a $10 gift certificate that was won by Ken L.
· Eden’s Market 10% off of all purchases
· GBM Elk Farm 10% off of any purchase, including a special selection of flowers and bedding plants
· Mia Famiglia $1.00 off the purchase of 3 pastas. With each purchase Mia Famiglia will also provide a "10% Off Certificate" for their Hales Corners restaurant
· Valentine Coffee Roasters – buy a cup of coffee and receive 10% off a lemon bar from Water House Foods
· Water House Foods will offer promotional specials on a variety of baked goods that incorporate ingredients from other vendors – Bavarian pretzel rolls, pancetta parmesan rye, sun-dried tomato and fresh herb sourdough bread, sorghum power bars, and savory scones with spinach, cheddar and onion
· Wisconsin Soup Company will help fend off a chilly start to spring, $10 for any of their handcrafted soups
Postscript: Four customers whose names were drawn from entries submitted 2 weeks ago have been notified and will be able to redeem their MCWFM gift certificates on April 30th. Thank you to everyone who participated.
Imagine the PossibilitiesIn terms of the quality and range of products they offer at farmers’ markets, I can think of no finer example of a Wisconsin mushroom grower than River Valley Ranch and Kitchens. Founded in 1976, River Valley Ranch is a third generation family farm and the oldest mushroom farm in the Midwest. River Valley Ranch operates on 37 acres in the small unincorporated community of Slades Corners; specializing in five varieties of mushrooms: portabella, cremini, white button, shiitake, and oyster. All farming at River Valley is done using organic growing practices* without the use of any chemicals, growth enhancers or pesticides. In addition to fresh mushrooms, River Valley Ranch also grows a limited variety of vegetables that are used in the production of an amazing assortment of prepared foods – handcrafted salsas, pasta sauces, bruschetta toppings, pickled vegetables and dips. *Organic certification pending
Several vendors are unable to attend this week due to family obligations and Amy-Mae Miller from Thymely Herbals would like you to know that you can now place online orders at www.thymelyherbals.com
Comings and GoingsJill Thomson is bringing back a nice selection of cheese from Decatur Dairy, this is the week for Glen Rock Farms’ once a month journey to MCWFM with 100% grass fed lamb and Springdale Farm will have a plethora of spinach. Substituting for Ney’s Big Sky, SauveTerre Farm is making an inaugural guest appearance with 100% grass fed beef from their 80 acre certified organic family farm in West Bend. Once again, we extend our appreciation to another farm for their vendor recommendation; in this case, Kath Vogelmann of HighCross Farm who met Joe Mantoan of SauveTerre (‘Saved Earth’) at the Whitefish Bay Farmers’ Market last year.
Gift Certificate DrawingsEnter a drawing on Saturday morning for multiple MCWFM gift certificates that can be redeemed and used at our last market of the season, April 30 (outdoors). Remember there is a one week holiday pause in our schedule for friends and family on April 23 (no market).
Aleka’s KitchenEaster is the most important holiday of the year in Greece, and in 2011 the date (April 24) for celebrations by members of the Catholic, Protestant and Greek Orthodox denominations coincide. Aleka Tsioulos produces the most splendid food in her eponymous kitchen, using treasured recipes passed down from her mother, grandmother and great grandmother. In addition to the baked goods listed on her website, Aleka brings several different feta based spreads, a garlic walnut spread, lentil soup and individual Greek style pizzas (pita topped with feta, green peppers, tomatoes, olives, red onions and oregano). And where else will you see organic grapefruit peel preserved in honey/sugar with cinnamon and toasted almonds?
Easter Parade of delicacies
· Eggs (Jeff-Leen Farm, Lakeview Buffalo Farm, Farmhouse Bakery)
· Grass Fed Lamb (Glen Rock Farms)
· Easter Themed Cookies (Ovens of Gracie O’Malley) Photos on our Facebook page
· Caramels (Becky’s Blissful Bakery)
· Hot Cross Buns (Amaranth Bakery)
· Greek Easter Eggs and Bread (Aleka’s Kitchen)
· Set your table with Beeswax Candles (Viola’s Honey)
Spinach Quiche(see attached PDF file) We had a delectable vegetarian quiche option for our market breakfast on March 26th and Chef Jack Kaestner shared this Oconomowoc Lake Club (OLC) classic recipe for our customers. I had to smile when I saw his streamlined restaurant-style instructions; all the ingredients are there, but the assumption is that you know the necessary culinary techniques (e.g. pie dough). Note the use of more than one variety of cheese for an enhanced flavor profile. MCWFM shopping suggestions: Saxony cheese from Saxon Homestead Creamery, Gouda from Decatur Dairy and spinach from Springdale Farm.
The Farmer Chef ConnectionTo see an expanded display of locally owned Milwaukee restaurants that source Wisconsin ingredients on their menus, come to the information table on Saturday. Your local food options when dining out continue to expand, from fine dining venues with white tablecloths to more casual concepts.
Where did we first meet?To the best of my somewhat imperfect memory I met Brandon Dykema of Dominion Valley Farm at the tail end of a meeting at Michael Fields Agricultural Institute (East Troy) in 2003. How appropriate to exchange greetings following a discussion of raising livestock on grass because that is a major component of the diet for pigs, steers, turkeys and chickens from DVM. Adhering to the pasture principle, Brandon and his wife Tammera like to raise heritage breeds that do well on grass; in the case of the pork they bring to MCWFM you will find meat from Tamworth pigs and Large Black hogs.
Here is a special joy of attending famers’ markets – the opportunity you have to watch children who accompany their parents, whether those parents are customers or food producers. One or two of the four adorable Dykema boys (Caleb, Micah, Alek, Gabriel) help manage their family stand every week – look for them at the far right hand corner of the lobby, wearing forest green shirts and very legible name tags. This week Dominion Valley will sample their bratwurst patties at the market.
A deeper understanding of farmingSomewhat naively I thought we would have a bevy of farms with hoophouses in place this, the second winter season of the MCWFM. I was approximately a year off in my calculations because, as I have gradually learned, there is a LOT more involved with extending the growing season in hoophouses and ensuring the availability of produce through cold storage. Producing in a hoophouse doesn't come without a fair share of challenges. “Even those growers who have traditionally grown fruits and vegetables have a significant learning curve. Growers go through inputs more quickly, have to manage weeds differently, must keep a closer eye on soil moisture and deal with different pests.” I also totally overlooked the need for a well designed cold season prep area with heat, water and refrigeration. Oops.
· Ticket Sales – Paula Puntenney, Judith Stone
· MCWFM Information Table – Chris Glowacki, Laura Stevens, Ally Vizanko and her friend Deb
· Dining Room – Jennifer Buchholz, Holly Flechner, Chris and Jim Foris, Kim Vogt, Tracy Wilkins
· Serving Line – Romero Alonzo, Kathy Budda, Mary Kaestner, David Kozlowski, Larry McGinn, Kyle Pett
· Dishwasher – Josue Figueroa
· Table Displays – Amy-Mae Miller from Thymely Herbals
· TTYC event services staff – Mike Wanta, May, Levar, Michelle and Ron
Where did we first meet?In the case of Amy-Mae Miller of Thymely Herbals it was the summer of 2009 at the Thiensville Famers’ Market (Tuesdays) and please note that I will always pause at a stand that features herbs. Does anyone remember Sunshine Herbs & Flowers with Marcia Carmichael at the West Allis Farmers’ Market? Master Gardener Amy-Mae is invariably the first person to set up on Saturdays with her fresh herbs, dried herb blends, infused oils and vinegars, herb infused honey, pestos, herbal teas and, occasionally, herb butters. Looking for ways to use her products once you get home? She has just added over 50 recipes to her website that incorporate Thymely Herbal creations. Two new tea blends arrive this week: Sunshine Blend featuring lemon grass, rosehips, hibiscus and orange with a hint of peppermint as well as Memory Blend, a hibiscus based elixir with orange notes and ginko.
A farmers’ market is filled with interesting stories; here is an article from the Ozaukee Press featuring Amy-Mae’s garden path toward her own business.
Comings and GoingsDo you think we have finally turned the corner for spring? I don’t care about the temperature as long as there is abundant sunshine. Returning this week, we have Aleka’s Kitchen (authentic Greek cuisine and pastries), Viola’s Honey and Century Farmhouse (handcrafted artisan herbal soap). We have received some tremendous food producer recommendations from our current vendors and one of them, the Ovens of Gracie O’Malley will be with us for the next 3 weeks. Nancy Kreil will bring her special Easter themed cookies - an egg with a rabbit, a chick and a rabbit. You can preorder the rabbits if you want them personalized with a name.
“My love for baking came from my mother who baked to support a small Wisconsin dairy farm; this is where I learned my love for fresh ingredients. Our cookie is made with a high grade Wisconsin butter and all the baking is done in small batches to assure quality and taste. No two cookies are identical since they are hand rolled and hand decorated with our special chocolate icing and fondant artwork. Each cookie is then bagged and tied with a bow.”
Crispy Oatmeal BarsThis is where we found a texture that would complement quiche, gratin and applesauce. Becks & Posh: Heidi Swanson's Do-It-Yourself Power Bars Notes on ingredients Chef Peter Sandroni used Freis Von Kiel butter to grease his pans instead of coconut oil; Penzeys crystallized ginger, vanilla extract and fine sea salt; dried cranberries instead of apricots; Lundberg Organic ‘Sweet Dreams’ Brown Rice Syrup, and Erewhon’s Organic Crispy Brown Rice Cereal. For a list of which chef was responsible for a particular breakfast menu item last Saturday, please consult our ever handy Facebook page. Thank you to MCWFM patron Janet Fox Driscoll for posting a group photo of the chefs and some of their assistants.
(or until food runs out)
Banquet Room 2 of the Tommy Thompson Youth Center
(main floor layout: PDF)
On behalf of all our food producers, we look forward to welcoming you to a culinary celebration of community on March 26. When I think of all the benefits of a farmers’ market, the one that I find most moving is the opportunity to come together as a community through our appreciaton of good food and the people who work so diligently to grow the vegetables and fruit, raise the chickens, gather the honey, milk the goats and make the cheese. “And it’s hard to imagine what is more vital or intimate than the food we consume, for it becomes our health, our pleasure, our nourishment, who we are, in fact. Today it is farmers who are providing the fragile connection that binds us in a meaningful way to our own humanity.” Deborah Madison, Local Flavors
The Sampler Menu prix fixe $10 adults, $5 children
Quiche Lorraine with pancetta and grass based cheese (vegetarian option of Spinach Quiche)
Potato Gratin with Yukon Gold potatoes and Gallia Beauty apples
Old Fashioned Applesauce with a medly of apple varieties and sweet sorghum
Grilled Lamb Sausage
Crispy Oatmeal Breakfast Bar with organic rolled oats, dried cranberries and toasted walnuts
Valentine Coffee and Apple Cider or Cranberry Juice (or milk upon request)
The Chefs who all share a longstanding passion for local food
Peter Sandroni (owner) of La Merenda (Walker’s Point)
Andy Tenaglia (owner) of Lagniappe Brasserie (New Berlin)
Pat Sturgis (co-owner) of Beans & Barley (East Side)
Michelle Evans (catering manager) of Northwestern Mutual
Jack Kaestner of the Oconomowoc Lake Club
Louis Danegelis (owner) of Lee John’s Catering (Waukesha)
Comings and GoingsAlong with all our full season vendors, on Saturday we will have Springdale Farm (produce), Viola’s Honey, Mia Famiglia (fresh ravioli), Glen Rock Farms (grass-fed lamb) and Century Farmhouse (handmade herbal soap). Your patronage of Rushing Waters Fisheries (fresh and smoked trout, wild salmon) has enabled them to make plans to attend through the end of April. Confession. Towards the end of every week I always peruse the weather forecast for signs of adversity. This week I see projections for sunny skies and temperatures in the low 40’s ergo I choose to believe that spring is coming and winter is going.
Website UpdateIn addition to a Google street map, our map page now has links to written driving directions, weather forecast, traffic conditions, a map of State Fair Grounds, and Milwaukee County Transit routes.
Farm Fresh Market BreakfastWe are finalizing our spring menu (and pricing) for the March 26th breakfast and plan to send out a special edition of our newsletter early next week. Participating chefs include Peter Sandroni (La Merenda), Andy Tenaglia (Lagniappe Brasserie), Michelle Evans (Northwestern Mutual), Pat Sturgis (co-owner) of Beans & Barley, Jack Kaestner (Oconomowoc Lake Club), and Louis Danegelis (Lee John’s Catering).
Eden’s MarketLocated along the North side of the lobby with her back to the window, look for the ebullient Caroline Carter. Though some items like flavored flaxseed crackers and granola chunks look as though they have been cooked, her vegetarian selections are all mainstays of a raw food diet. Caroline’s ingredients feature fruits, vegetables, sprouted seeds, nuts, herbs, and natural sweeteners (eg dates, bananas, carob powder). Food products sold at the market include the aforementioned crackers and granola as well as vegetable dips, salsa and the new, not-to-be-missed, collard green roll-ups. Eden’s market website
· “Raw foods become a way of life for mother, daughter” An interesting Journal Sentinel article by Cailley Hammel that describes a raw food diet, the local PBS station’s “Cooking Raw” show, Caroline Carter’s training as a certified raw food chef and the evolution of Eden’s Market.
· Cooking Raw” Co-hosted by Caroline and Shenita Ray, her daughter and business partner, this 8-part series on MPTV shows viewers how to prepare flavorful meals using healthy, uncooked ingredients. Channel 10’s website contains numerous recipes, several full length videos from the show, and information on how to obtain a copy of "A Mother and Daughter Diary of Raw Food Recipes for Beginners".
· “Local Foodies Spread the News About Cooking Raw” A blog entry on Burp! Where Food Happens features an interview with Shenita Ray. If you watch the embedded video from the premiere episode of “Cooking Raw” you will see a segment that was filmed at the Milwaukee County Winter Farmers’ Market (beginning at approximately 7 minutes, 20 seconds).
2011 Farm Fresh Atlas of Southeastern Wisconsin
Local Farmer Open HouseHave you ever considered becoming a member of a Community Supported Agriculture (CSA) farm at the onset of a traditional outdoor growing season? To learn more about becoming a farm ‘shareholder’ and to meet the growers who do this type of direct marketing, travel over to the Urban Ecology Center on Saturday afternoon (after visiting your favorite MCWFM food producers). For further details about this annual event, visit www.urbanecologycenter.org/localfoodopenhouse.html
SamplesThis Every week you have a wide variety of market foods to sample: soup (Wisconsin Soup Company), dips (Aleka’s Kitchen), crackers (Eden’s), salsas (Tomato Mountain), breads (Water House Foods), enchiladas (Cocina DeLeon), caramels (Becky’s Blissful Bakery), cheese (Saxon Homestead Creamery), and sausage (Golden Bear Monarchs Elk Farm). This Saturday, as a special feature, Bolzano Artisan Meats is offering pancetta stuffed mushrooms and Thymely Herbals is introducing a Spinach-Arugula Pesto that will be available for tasting as well as purchase (6oz for $6).
Viola’s HoneyOn the right side of the lobby facing the window, even on a cloudy day their petite display radiates good cheer. Viola’s Honey is harvested from local hives placed on farms in Hales Corners, Pewaukee, New Berlin and Waterford as well as the Wehr Nature Center. In addition to seasonal honey, Eric and Viola’s product line includes honeycombs and beeswax candles.
· Another informative Milwaukee Journal Sentinel article by Karen Herzog. This one features Eric and Wioletta Karaban of Viola’s Honey and includes honey recipes. Doesn’t the Sparkling Honey Fruit Spritzer sound refreshing?
· Temptation thy name is honey. I inadvertently discovered this recipe adaptation for pain d’épices on David Lebovitz’s food blog, Living the Sweet Life in Paris.
Farm Fresh Market BreakfastHelp us celebrate the advent of spring by attending a special morning meal prepared by some of our favorite local chefs. Save the date: Saturday, March 26 from 8:30 am to 11:00 am.
Staff Recommendationsare not just for bookstores. Rolling Meadows Sorghum Chewy Bars (Ally) A delicious, delightfully moist, and long-lasting energy bar filled with nuts, oats, sorghum and coconut. Golden Bear Monarchs Elk Bacon (Chris) Use it in place of ham in your favorite scalloped potato recipe, in a BLT or as a leaner protein topping on a salad. Chris favors stuffed dates filled with Hooks or Maytag blue cheese and then wrapped with elk bacon. River Valley Kitchen Heirloom Tomato Salsa (Josh) A salsa recipe developed for River Valley by Chicago’s Mexican cuisine maestro, Rick Bayless. Complex flavors, not just heat; very versatile as you can see from 30 Things To Do With Leftover Salsa at Serious Eats.
Taste of the Market Sampler StationScott Buer of Bolzano Artisan Meats plans to sample a Spinach and Goat Cheese Salad with Warm Pancetta Dressing (see below) beginning @ 10:30 am. The sample station will be located on the left side of the lobby (far end).
Website Developments/Facebook PageThough she lives 2100 miles away, she grew up in Wisconsin and has volunteered countless hours of design work to various local food initiatives her mother has participated in over the past decade. I am more than grateful, Heather. Using a comprehensive list of Wisconsin food blogs compiled by Burp! Where Food Happens, Heather has added a Google custom word search that is available here as well as on Burp. Our weekly newsletters are now posted online every Thursday and there are new annotated links on our website. If you ‘like’ our Facebook page you will receive value added information about the market, food preparation, and carefully considered reference material.
Spinach and Goat Cheese Salad with Warm Pancetta Dressing2 packs (8 oz. total) Bolzano Artisan Meats Thick Cut Pancetta, cut into sticks or lardons
3 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
2 teaspoon Dijon mustard
1 pound fresh spinach
1/2 cup Evalon aged goat cheese
1. Sauté the Pancetta and the olive oil in a pan on medium, until Pancetta starts to brown and crisp.
2. Add the apple cider vinegar and mustard, heat all together in the pan for a minute or two, then turn off heat.
3. Toss spinach and the warm dressing, and then add the goat cheese and toss a little more.
Shopping List: Pancetta (Bolzano Artisan Meats), spinach (Springdale or JenEhr Farms), Evalon cheese (Saxon Homestead Creamery)
Wisconsin Soup Company One of the unique pleasures of the winter market has been the opportunity to provide an affordable store front to a variety of startup local food businesses. Bravo to entrepreneur Steve Wenhardt (with an award winning smile) on his first anniversary, stepping up to a van and moving into his own Wauwatosa kitchen. Located on the left side of the Tommy Thompson lobby and facing the windows, look for a table that highlights the color orange. Speaking of food blogs, She’s on the Run featured the Milwaukee County Winter Farmers’ Market (MCWFM) last month with special kudos to and photos of the WSC.
Smitten KittenCount me among the readers who are ‘smitten’ with descriptive recipes like this one for acorn squash quesadillas. I plan to vary my favorite cheese quesadilla of the moment by adding squash. Try this MCWFM shopping list: whole wheat tortillas (Gitto’s Family Farm), butter (Farmhouse Bakery), Muenster cheese (Decatur Dairy), Saxony cheese (Saxon Homestead Creamery), and Heirloom Tomato Salsa (River Valley Ranch).
Comings and GoingsThe majority of our food producers come every week and several, like Viola’s Honey, Mia Famiglia and Aeppel Treow Winery, come twice a month. Rather than reprint the same lengthy list in our newsletter every week, I will only mention vendors who are making special guest appearances. Look on our website’s producers’ page for a complete list of full and partial season vendors. On Saturday, February 26, our special attendees are Decatur Dairy (Brodhead) and Rushing Waters Trout Farm (Palmyra). At 5PM: Just received word that Pinn-Oak Farm (lamb) will not be at the market on Saturday.
Stopping by Good Harvest Market in Pewaukee not long before we began our first market season in 2009, I happened to spot some organic baked goods from Lake Mills. Intrigued by their list of ingredients, I Googled the name of the bakery and made arrangements to visit the very next day. Located along the south side of a historic town square known as Commons Park, Water House Foods is a charming café/bakehouse that offers special fare to their community and travelers who venture just one mile off of I94 at the Lake Mills exit. How serendipitous to meet owners Shawn and Rae Rediske and discover their dedication to using local ingredients and willingness to take a leap of faith on a new farmers’ market. You have an opportunity to meet the aforementioned Shawn (energetic baker) every MCWFM week and sample his amazing assortment of bread and baked goods. No one is more nurturing of his fellow vendors than Shawn; Gitto’s Family Farm is renting space in their community based kitchen to make fresh whole wheat and white tortillas.
Along with all our full season vendors, farmer Ken Witmer of Glen Rock Farms will bring his 100% grass fed lamb to the market this Saturday. To all devotees of pastured meat, please note that Glen Rock attends the winter market on the third Saturday of every month.
UW Extension’s profile of Water House Foods included under “Innovative Downtown Businesses”
‘Discover the Four Lakes Area’ has an extensive background article on WHF in this electronic document, pages 49-51. Click and drag to move cursor on the open pages.
Founding vendor of MCWFM and past president of the Wisconsin Apple Growers Association, Bill Stone of Brightonwoods Orchard is the featured speaker at the next ACF Chefs of Milwaukee dinner meeting on Monday, February 21. Enjoy this unique opportunity to dine with chefs and culinary enthusiasts from metro Milwaukee. For all relevant reservation information, including the menu, click on this PDF. Please note that reservations will be accepted through tomorrow, February 18.
Maxie’s Southern Comfort
Karen Herzog’s Milwaukee Journal Sentinel article highlighting sorghum and Rolling Meadows, September 30, 2007
Slow Food’s US Ark of Taste website Saving cherished regional foods (eg sorghum), one product at a time
A well-known gardeners’ informational website, Dave’s Garden, has an article that focuses on a brief history of sorghum production in America
Forget Me NotSpeaking of sweeteners, what are you planning to get your significant other for V Day on February 14th? Because the MCWFM will not be open next weekend I would suggest shopping this Saturday at Becky’s Blissful Bakery for elegant organic caramels or Aeppel Treow Winery for one of their brandies, fortified dessert wines or sparkling hard ciders. In the spirit of the season, “Isn’t it Romantic?”
JSOnline article on sparkling hard ciders
‘Pack’ UpWhat is a Super Bowl without some mighty fine food? Try a Wisconsin sausage and cheese platter assembled from any or all of the following producers: Dominion Valley (pork), Ney’s Big Sky (beef), Jeff-Leen (beef), Lakeside Buffalo, GBM Elk, Saxon Homestead Creamery (aged raw milk cheese), and Farmhouse Bakery (organic cheese from Crystal Ball Organic Dairy). Cocina DeLeon has a tremendous following for their frozen enchiladas as does Aleka’s Kitchen for their delectable Greek dips. How about Eden’s Market for Caroline’s vegetarian dips and flax seed crackers or chili from the Wisconsin Soup Company?
New ProductsAlong with their fresh whole wheat tortillas, Gitto’s Family Farm is introducing an organic white wheat tortilla and, as requested by L’Etoile Restaurant in Madison, a burrito-sized tortilla. Look for limited edition herbal vinegars (balsamic based pomegranate/fennel and blueberry/basil) as well as several new tisane blends from Thymely Herbals.
tisane definition from Wikipedia
Pancetta, the diminutive of pancia meaning belly, is often misidentified as "Italian bacon." While pancetta is salt cured and spiced it is usually not smoked like typical breakfast bacon. Bacon and pancetta have a similar appearance and both cured meats originate from the belly of the pig, however pancetta is spiced more aggressively including pepper, cloves, red hot pepper, garlic, nutmeg, fennel, etc. Pancetta is also aged for about 3 months versus about 8 days for standard bacon. “Pancetta has quieter, but deeper pure pork flavors than bacon.” Pancetta can be served on its own (sliced very thin), but it's often used a flavoring base for sauces, beans, soups, vegetables and as a cooking fat (when rendered) for many pasta condiments. Note: Traditionally cured pancetta (three months or longer) is safe to eat raw. The fat turns satiny and melts on the tongue.
Bolzano Artisan Meats
Karen Herzog’s article in Milwaukee Journal Sentinel, Oct 13, 2009
“Quality over Quantity” interview with Bolzano owner Scott Buer in AV Milwaukee
“Meat in the Mailbox” - an eminent Chicago food writer blogs about pancetta and guanciale from Bolzano
On Milwaukee.com takes a photographic tour of Bolzano Artisan Meats, Dec 2, 2009
Sign up for a your own tour and taste of Bolzano from 4:00 to 5:30 pm this Saturday, January 29th