Sometime around the end of 2008, I stumbled across a little
For those unaware, the Acorn Edition is essentially a program where you buy a pig and over the course of 2 or so years, La Quercia doles it out to you in pieces. I know that sounds a bit odd, but there is a method to this madness.
So, after calling the good people at La Quercia, I was first in line for the Acorn III edition. However, a lot of time has passed since then. In fact, I paid my deposit back in June of 09. Naturally, I had forgotten all about the Acorn Edition by the middle of January 10. So imagine my surprise when I got an email saying that the first shipment would be on my door January 15th.
When I say my door, I should say my office. Yep, I came back from lunch and there was a huge, heavy box sitting at the door to my office. Well, I couldn’t leave well enough alone, so I had to have a peak.
Remember how I said, I had forgotten about the 1st shipment. That means I had forgotten what I had ordered as well. So, I was racking my brain, did I order extra head, feet, or caul fat? I had no idea.
Once I got home that evening, I had the time and space to see what all had come in the mail for me.
After opening the well insulated box, this was the first thing I saw.
Yes, that’s four packages of La Quercia’s garlic & fennel sausage. I’ve already tried some of that, and I’ll tell you, it’s as good as they say.
Who sees pate in their future?
Now here’s another mystery.
Here’s something you don’t see very often.
Speaking of mysteries, I have no idea what this is.
At first I thought this was a tongue.
Of course, everything just seems too near and orderly. Luckily there was a grab bag.
Labeled as a bag of trimmings, this seems like a good specimen for rendering, I think. All I know is there’s a lot of fat on there.
Aside from a tail and a few hooves, this seems like a pretty ordinary order of pork, if you call getting 50 lbs of pork in the mail ordinary. However, I had forgotten everything I had ordered.
Yep, that’s a real conversation piece for the average American. Honestly, how many people do you know that get a pig head in the mail? On this one, I’m really stumped. There’s the consistent hog’s head cheese, and Ruhlman does have a good looking recipe in his book “Charcuterie”, but there’s also a recipe from David Chang and his “Momofuku” cookbook. In Chang’s book, it’s called Pig’s Head Torchon and it involves frying things. So, it seems like my mind is already made up.
As exciting as this all is, there’s so much more to come. In the next shipment, I’ll be getting a delivery of guanciale and flat pancetta, with 2 lbs and 12 lbs respectively. After that it’s a pork laden magical mystery tour with lonza, coppa, lardo, then it’s one dry cured shoulder (spallacia) and then another 3 months later.
I know what you’re thinking, that all sounds lovely and quite frankly, overwhelming, but where is the prosciutto? Yes, La Quercia is known for prosciutto, and I’ll get my first leg sometime around the first of July….2011. Yes, and 18 month aged leg arriving in the mail for me. Finally, near Christmas 2011, I’ll get the last leg, just in time for the holiday. Of course, this is all organic, acorn fed, free range, Berkshire breed swine. Needless to say, I have a lot to look forward to.