And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
People that have never been to a proper deli, really can't understand. It's not bragging to say you don't know what you're missing (it's not my deli...) The senses are just smacked HARD with a 2x4! The smells, the sights, you're damn right you better try a few things and get the taste in your mouth. The flavors are out of this world. I've brought some food back and shared with locals, every one of them says the same thing: Never seen or tasted anything like this.
When you go to the Italian deli... ask the counter man for a taste of their regular prosciutto and then a taste of Sana Daneli. You may pass out from the intense and incredible difference.
I've made all of those using meat from hogs we raised and butchered at home. Its just a wonderful way to eat, nothing better, most whats in the photo appears to be dry cured and aged, or at least gone thru a lengthy equalization time. A few, the wrapped pieces are curicultured using specific good bacteria, like how pepperoni is done. That rilled side meat is a really nice meat, nothing like bacon fat, too bad only so much bacon on a piggy. Lately we been enjoying cured ribs and porkchops. Dry curing a whole shoulder, then cold smoke it this fall when it gets cooler weather, save it for Thanksgiving dinner.
People that have never been to a proper deli, really can't understand. It's not bragging to say you don't know what you're missing (it's not my deli...) The senses are just smacked HARD with a 2x4! The smells, the sights, you're damn right you better try a few things and get the taste in your mouth. The flavors are out of this world. I've brought some food back and shared with locals, every one of them says the same thing: Never seen or tasted anything like this.
ReplyDeleteSanta Daneli brand Prosciutto is beyond paradise.
ReplyDeleteThanks for tip. My brother in-law introduced me to Prosciutto. So good especially wrapped around a piece of mozzarella
DeleteWhen you go to the Italian deli... ask the counter man for a taste of their regular prosciutto and then a taste of Sana Daneli. You may pass out from the intense and incredible difference.
DeleteI'll take the big one on the bottom and you peasants can squabble over the rest.
ReplyDeleteI've made all of those using meat from hogs we raised and butchered at home. Its just a wonderful way to eat, nothing better, most whats in the photo appears to be dry cured and aged, or at least gone thru a lengthy equalization time. A few, the wrapped pieces are curicultured using specific good bacteria, like how pepperoni is done. That rilled side meat is a really nice meat, nothing like bacon fat, too bad only so much bacon on a piggy. Lately we been enjoying cured ribs and porkchops. Dry curing a whole shoulder, then cold smoke it this fall when it gets cooler weather, save it for Thanksgiving dinner.
ReplyDelete