Everyone loves the Italian classic porchetta. Traditionally used as a dry rub for pork, this savory, herbaceous butcher's blend is delectable on chicken, quail, lamb, turkey and duck, or mixed with ground meat for homemade sausage. Use it on roasted vegetables, mushrooms or beans. Stir into soups or sauces, sprinkle over goat cheese or mix with olive oil and lemon for a dressing, marinade or dip.
Highlights
Ingredients:
Lucknow fennel, black pepper, rosemary, oregano buds, garlic, coriander, allspice, red jalapeño chili
Tasting notes:
Sunny Meadow • Warm Hearth • Sunday Sauce
RECIPES
SOURCING
ABOUT THE FATTED CALF
The Fatted Calf Charcuterie, with shops in Napa’s Oxbow Public Market and San Francisco’s Ferry Building, is a butcher shop and gourmet grocery specializing in house made sausage and salumi. Founded in 2003 by the husband and wife team of Taylor Boetticher and Toponia Miller, co-authors of In The Charcuterie as well as Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods, The Fatted Calf is dedicated to sourcing the best available meats and produce from small farmers raising heritage breeds and heirloom ingredients.
Learn more at fattedcalf.com
Supermarket
Fair Trade