Happy New Year’s Greetings

And now we welcome the new year. Full of things that have never been. -Rainer Maria Rilke

Holiday Greetings

Taste it to Love it and Learn to Cook Cotechino

A tasting of the stupendous sausage at Harvest Market – Champaign tomorrow at 10am and 2pm. Taste it to Love it! #Piemontesausage

Don’t miss the cooking lesson on Friday, straight from the experts, from 5:30-6:30. Join Piemonte Sausage for a cooking demo on an Italian classic, Cotechino with lentils. Learn the origins of the dish, how it is traditionally prepared and how you can prepare it at home! Grab a glass of wine and enjoy generous samplings.


Cotechino–Boiling-Sausage-PiemonteCotechino – A Northern Italian Boiling Sausage

 A special sausage for a special dinner…our Cotechino is hand crafted using all natural pork, herbs, spices and white wine for a delicious Bolito Misto.
Product Description

Cotechino:  A special sausage for a special dinner…Hand crafted using all natural pork, herbs and spices cotechino is popular throughout Italy. It is typically boiled and eaten as part of a Bolito Misto (Boiled Dinner with various cuts of meat and vegetables). Cotechino is also served with lentils during the holidays to ensure a prosperous New Year.

Product Description: All Natural Pork Shoulder, Pork Skin, Sea Salt, Dextrose, Black Pepper, Cloves, Garlic, Marjoram, Nutmeg, Cinnamon, Thyme, and White Wine in a Natural Beef Casing. Allergy Warning: Contains Wine (Sulfites).

First Batch of Filetto’ Cured Pork

salumiBased on their training in Italy, here is a photo of the first experimental batch of Filetto’ cured pork tenderloin.

For the record this is technically a salumi, a dried whole muscle.  After traveling to Italy, the Coles’ were awestruck by the different kinds of cured meats they saw in the markets.  There’s no grinding and stuffing, in fact the process for curing whole muscles is a new project for these expert sausage makers.

So, the experiment includes salting the meat, curing it for a period of time, rinsing off the cure and then hanging it to age and dry in a meat curing refrigerator. Stay tuned!