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Charcuterie: Gaucho Gourmet Tasting Rescheduled for May 5

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Gaucho Gourmet has rescheduled a charcuterie tasting at their shop, 935 Isom Road for May 5. The tasting was originally scheduled for April 28. Come and sample an array of the cured, smoked and preserved meats, as well as sausages and the spicy nduja, which we discuss below. The spreadable, Calabrian sausage with a kick, Nduja We've noticed the word "nduja" popping up in recipes and discussions of charcuterie over the past couple of years, and decided to see if there was a source for this Calabrian sausage/spread in San Antonio.

Nduja is a type of charcuterie, a spicy spread, made of pieces of pork, especially tripe. It comes from Calabria, Italy.

Gaucho Gourmet carries it, and the lightly spicy nduja sells for around $23 for 3/4 of a pound. But its flavor is worth the price, says one of the family members who own Gaucho Gourmet, Luciano Ciociari -- and it's addictive. "It has a little (spicy) kick, not overpowering and a soft texture. The taste is very flavorful and it lingers on the tongue," says Ciociari. The nduja they sell is from a domestic company that has produced it since the mid-1940s. Charcuterie:  "Charcuterie is the art of making sausages and other cured, smoked and preserved meats. In addition to sausages, classic charcuterie items include pâtés, terrines, galantines, ballotines, confit and crepinetes." (from about.com). The French are credited with having brought the craft to Italy. Nduja Nduja (un-DOO-ya) is a spreadable sausage made in Calabria, Italy. It's name sounds like the French "andouille," which is likely where it came from. Nduja is made from second and third choice cuts, like shoulder and thigh trimmings, head, and underbelly of the pig. The pigs are raised on a traditional diet of acorns, grain, chestnuts, beets, pumpkin and dinner table leftovers. The bits or cuts of meat are ground by hand, then encased in a large intestine and aged. If the meat is put into a small, rather than large intestine, it remains a fresh sausage that should be consumed within a month. (Academia Barrilla) How to use it It can be spread on crostini and eaten as a snack or appetizer. Its flavor is also good in sauces, for stuffing ravioli or mushrooms. It can be warmed in pan with halved cherry tomatoes, olive oil and garlic and tossed into pasta, spooned into a braised meat dish to enrich the pan juices or to make a sauce, or used as a pizza topping. Where to find it In San Antonio, nduja can be found at Gaucho Gourmet, 935 Isom Road. This is mostly a wholesale outlet for a variety of imported and domestic products. But it opens to the public from 10 a.m. to 2 p.m. Saturdays, and now also on Wednesdays, from 3 to 6:30 p.m.  You can also visit Gaucho Gourmet online at www.gauchogourmet.com. 877-837-0521. Recipe Penne Pasta with Nduja Sauce  
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3 Responses to “Charcuterie: Gaucho Gourmet Tasting Rescheduled for May 5”

  1. lemurleaf says:

    This sounds really yummy. I had no idea of the existence of spreadable sausage – what a good thing!

  2. Sylvia says:

    By the way, mark your calendar for May 5th 2012 (sorry, the date was changed from previously April 28 due to the Fiesta activities in town)! GauchoGourmet will proudly present its wide selection of charcuterie items at its warehouse located at 935 Isom Road, from 11am to 1pm with a tasting and shopping event. Besides Nduja, you can taste a wide array of artisanal, imported and domestic charcuterie from some of the most recognized producers for example Porcini Barbera Salame, Salame Toscana and Napolitana, Wild Boar Cacciatorini, Coppa, Finochietta, Mangalitsa Soppressata, Duck Salame, Duck Prosciutto, Smoked Duck Breast, Garlic Sausage, Jamon Serrano, Lomo, and Chorizo Cantimpalo! We will also feature our new line of gourmet grilling sausages that includes Bistro Sausage with Herbs de Provence, Duck Sausage with Figs & Brandy, Wild Boar Sausage with Apples & Cranberries, Basque Sausage au Piment d’Espelette, Merguez Lamb Sausage and Biroldo, an Italian Style Blood Sausage. Another highlight: Traditional Jamón holders, or Jamoneros and a limited number of Campofrio-Revilla whole bone-in Jamon Serrano legs will be available for sale at an incredible, unheard of price of $ 13.65 per lb after warehouse discount. Local fresh baked breads like Baguettes and Sourdough will also be available to compliment your own home-made charcuterie platter. So come on in, this is your on of a lifetime chance to try all these great products!

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