The first (of two) Ad Hoc at Home winners is announced below!
Local Prosciutto Tasting Affair
A part of Foodbuzz’s 24 Meals, 24 Hours, 24 Posts Event
The brisk Fall air springs to life upon my arrival to my favourite shopping destination, Granville Island. A festive Public Market situates in this artistic and vibrant oasis.
It is also home of Osake, our local artisanal sake maker where I picked up several bottles to pair with the evening’s tasting social.
Although I know the Market’s layout like the back of my hand, I was helplessly distracted by all the shiny treats as I cruised through.
I tasted and picked up several blocks of cheeses…
and some jewel- like olives (after tasting some more)…
Oyama Sausage Company boasts to be makers of the best sausages, hams, and patés for five generations. They are the definitive meat artisans whose success is built upon the honest farm-to-table principle.
Practically, it means pure salts and spices, “slower growing, pasture-raised heritage breeds”, and bypassing the middle man. The result is an exhibit of superb charcuteries that attracts buzzing swarms of locals and visitors alike.
Speaking of distractions, my mind wandered towards the array of tantalizing meat products.
FOCUS! You’re here for Prosciutto, I reminded myself.
I picked 7 varieties strictly by name and description so I could try them for the first time with my friends.
oh and I caved… I also picked up a slab of pickled headcheese :)
Friends were greeted by a glass of cold sake as they trickled into the loft.
The nibbling and mingling began around the round table. Guests were provided with pen and paper to take and compare notes.
Wine from my latest favourite local winery, Road 13 (Oliver B.C.), flowed abundantly while the aromatic sake cleansed our palettes between meats.
Curious to see what we sampled?
- Speck– Slightly smokey and acidic, clean and fatty but not oily. Bacony.
- Mountain Herb– Dense texture but mild in flavour. Herb permeated gaminess with an ashy tone.
- Wild Boar– Quite salty. Complex and deep fermented flavour.
- Lardo– The “toro” of land; extremely indulgent. Surprisingly toothsome. Infused with thyme.
- Duck– Phenomenally supple texture. Intense, lingering aroma.
- Garlic– Straight forward andclean tasting but not nearly garlicky enough.
- 2 yr. Grand Cru– A tad too salty. Dryer texture with a forward and lasting aroma.
My favorurite was the duck for its tender texture and acute duck flavour. Unsurprisingly, I was also blown away by the Lardo’s amazing pinguid qualities.
My previous post on Charcuteries has useful tips on how to entertain painlessly and glamorously. This evening, I chose to compare different versions of meats under one Charcuterie family but the possibilities are endless.
Ad Hoc At Home Winner #1
Congratulations, Angela of SpinachTiger.com! Meat pie is an ultimate comfort food; I love how juicy gravy and flaky pastry combines with the comfort of steaming veggies and meat. I appreciate how you attempted your mom’s soul- warming recipe and shared it with us.
All other entries, don’t despair! Thanks to the generosity of Thomas Allen & Son, I will announce a second winner on Monday. Stay tuned!