When we planned a new Milwaukee farmers’ market for a somewhat uncommon time of year, we needed a core group of farmers and food producers who would take a significant leap of faith (and time) to help it succeed. One of our inaugural vendors, Scott Buer of Bolzano Artisan Meats, epitomizes the type of new food entrepreneurs we are honored to support. Take one look at his booth located on the right side of the center aisle and you see evidence of a professional background that includes quality control and graphic design. Engage in a conversation and you will discover more about a man who is dedicated to preserving the craft of dry-curing meat and working with Wisconsin farmers who raise heritage breeds of pigs. Let’s focus on one of Scott’s first products that he sold while waiting for his Speck Prosciutto to cure:

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

Comings and Goings

We have an increased number of full season vendors for season 2 of the MCWFM, primarily meat, poultry, baked goods, soup, fresh mushrooms; vegetable dips, pesto, and sauce; oatmeal, caramels, coffee, cheese, milk, eggs, ethnic prepared food, a 4 season vegetable farm, honey, maple syrup and sorghum. Vegetable and apple growers make up the bulk of partial season vendors; these SE Wisconsin farms and orchards should be able to extend their attendance next year. Aeppel Treow Winery comes every other week and then, varying by the week, we have a few available spaces to insert some unexpected elements, eg Rushing Waters Trout Farm. This week Century Farmhouse (handcrafted artisan soap) and Decatur Dairy (traditional cheese and curds) will return for a second time each. Saxon Homestead Creamery (aged raw milk cheese) returns from a two week hiatus.

Back Burner

The Farm Fresh Market Breakfast ‘save the date’ of January 29th, mentioned at the bottom of the MCWFM Week 7 newsletter has been postponed. According to various African proverbs, it takes a village to raise a child and, based on our experience from last March, it takes a hamlet of volunteers and funding reserves to put together a morning meal for several hundred people. We definitely plan a 2011 breakfast, so stay tuned.