Greece is famous for its lamb dishes, rooted in a long history of sheep farming and a climate ideal for raising livestock. The rugged terrain and limited arable land made sheep herding central to Ancient Greek life, with lamb valued
Chianina beef comes from the Chianina breed of cattle, one of the world’s oldest and largest cattle breeds, originating from the Valdichiana region of Italy. These cattle are known for their impressive size, with bulls often weighing over 3,000 pounds,
Beef showcases its versatility through a wide array of cuts from different parts of the same animal. A single cow yields dozens of distinct cuts, each varying in ways that bring distinctive qualities to the culinary table. The diversity is
All beef products must go through a short aging process before consumption. After slaughter, the animal’s meat is hard, tastes metallic, and is unpleasant to consume. Beef is typically aged between 7 and 12 days prior to sale. Dry and
Nestled in the heart of Tuscany, Italy, the picturesque Val di Chiana (also known as Valdichiana), stands as a testament to the region’s rich cultural and agricultural heritage. Known for its fertile landscapes and charming towns, the valley has been
The term “bacon” typically refers to various cuts of pork that are cured and smoked, and many different types of bacon can be found worldwide. American, Canadian, and British bacon are all different types of pork bacon, but they are
Wagyu is a breed of cattle that originates from Japan. The name, when translated, means “Japanese cattle” (wa = Japanese, and gyu = cattle). Wagyu cattle are known for their exceptional meat quality, including a high degree of marbling, tenderness,
Both pastrami and corned beef are varieties of cured meats that are incredibly popular worldwide. They are versatile and flavorful, and complement a wide variety of dishes. What are they exactly, how is each made, is one truly better than
Cured meats are prevalent in just about every culture and just about every continent around the world. Cured meats began and have long been popular due to their preservation qualities. Before refrigeration was widely available, curing was one of the
Bistecca alla Fiorentina, also known as Florentine steak, is an impressive yet simply made Porterhouse. The style highlights simple rustic yet flavorful Tuscan cooking. Traditionally the meat, a thick cut of Porterhouse steak, for Bistecca alla Fiorentina came from an
Typical holiday main courses like turkey are great… but how about something a bit more exciting? How about a perfectly glazed ham? Maybe a gorgeous golden-skinned duck or the true classic duck a l’orange? Perhaps a buttery yet light and
Cinta Senese, originating in Tuscany, Italy, translates to “belt of Siena” and is a breed of pig that was almost lost forever due to extinction. Cinta Senese is an ancient, dating back to the Middle Ages, and hardy breed that
Coro = new & unexpected flavors that delight with every bite! Coro, the Italian word for chorus, is a metaphor for not only the chorus of non-traditional flavors in our meats but also the chorus of voices at Salumi that
A foodie haven has opened it’s doors in Santa Barbara, the new Public Market located on the corner of Victoria and Chapala. For those of you familiar with the Ferry Building in San Francisco, this is like a mini version
‘Twas a Saturday afternoon and my girlfriend had a hankering for some Chicken Vinegar Peppers, a favorite of ours at Fabs Corner Cucina. But alas we were up in Ventura, and going to Sherman Oaks for dinner was just out
