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Thread: The Wonderful World of Sliced Meat

  1. #41
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    [QUOTE=Borgoguy;3969400]You ever have culatello or guanciale, southpark. They are both difficult to find outside of Italy.[/QUOTE]

    No???? and I worked in a very authentic Italian deli. We had 3 different cappicola's, 2 styles of prosciutto, 4 different sopressatas. My boss made the fennel pie for Easter, baccala was sold during the holidays. The works!

    Let's not forget the coffee soda!

    But NEVER heard of that. WOW!

  2. #42
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    [QUOTE=pauliec;3968697]Porkroll/Taylor ham. I had some of this for breakfast this morning. I still can't believe some people have never heard of it.

    [IMG]http://26.media.tumblr.com/tumblr_lde6pkTj2G1qedasfo1_400.jpg[/IMG]

    [IMG]http://2.bp.blogspot.com/_GDVWQz0L-p4/TRvjhn0K_PI/AAAAAAAAAHg/ndKPB-9EywM/s1600/pork-roll-frying.jpg[/IMG][/QUOTE]

    Best. Meat. Ever.

  3. #43
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    [QUOTE=pauliec;3968697]Porkroll/Taylor ham. I had some of this for breakfast this morning. I still can't believe some people have never heard of it.

    [IMG]http://26.media.tumblr.com/tumblr_lde6pkTj2G1qedasfo1_400.jpg[/IMG]

    [IMG]http://2.bp.blogspot.com/_GDVWQz0L-p4/TRvjhn0K_PI/AAAAAAAAAHg/ndKPB-9EywM/s1600/pork-roll-frying.jpg[/IMG][/QUOTE]

    John Taylor Pork roll, when I worked in the biz....was wrapped in a burlap wrap that was "pulled back" when we sliced it. Your oic is pre packaged. We would slice it thin for sandwiches.

    On eggs, John Taylor pork roll was OUTSTANDING! We sold a Taylor pork roll, egg and cheese as a breakfast sandwich. It was great.

    Anyone ever eat pastrami and eggs. GREAT!

  4. #44
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    [QUOTE=southparkcpa;3969402]No???? and I worked in a very authentic Italian deli. We had 3 different cappicola's, 2 styles of prosciutto, 4 different sopressatas. My boss made the fennel pie for Easter, baccala was sold during the holidays. The works!

    Let's not forget the coffee soda!

    But NEVER heard of that. WOW![/QUOTE]

    I'm born in Emilia–Romagna, where all the world's great salumi are produced. For the longest time, because of unfounded issues related to trichinosis in Italy, you could not get the authentic stuff in the States. Luckily, that situation is long gone. For some reason, you can't find culatello here. If you ever do, eat up. You will thank me.

    [URL=http://img15.imageshack.us/i/cdzu.jpg/][IMG]http://img15.imageshack.us/img15/6695/cdzu.jpg[/IMG][/URL]

  5. #45
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    [QUOTE=southparkcpa;3969410]John Taylor Pork roll, when I worked in the biz....was wrapped in a burlap wrap that was "pulled back" when we sliced it. Your oic is pre packaged. We would slice it thin for sandwiches.

    On eggs, John Taylor pork roll was OUTSTANDING! We sold a Taylor pork roll, egg and cheese as a breakfast sandwich. It was great.

    Anyone ever eat pastrami and eggs. GREAT![/QUOTE]

    Taylor Ham, Egg & Cheese is a NJ/NY classic. There is no better breakfast sammich. I love how I can go almost anywhere and find it, and at 99% of places it is very, very good. :yes:

  6. #46
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    [QUOTE=southparkcpa;3969402]No???? and I worked in a very authentic Italian deli. We had 3 different cappicola's, 2 styles of prosciutto, 4 different sopressatas. My boss made the fennel pie for Easter, baccala was sold during the holidays. The works!

    Let's not forget the coffee soda!

    But NEVER heard of that. WOW![/QUOTE]

    I've heard of it. I've never tried it though. Unless I had it when I was a kid, and don't remember.

    I miss going to my grandparents' house in Brooklyn, and going with my grandfather to the local pork store. Fantastic stuff.

  7. #47
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    [QUOTE=Borgoguy;3969411]I'm born in Emilia–Romagna, where all the world's great salumi are produced. For the longest time, because of unfounded issues related to trichinosis in Italy, you could not get the authentic stuff in the States. Luckily, that situation is long gone. For some reason, you can't find culatello here. If you ever do, eat up. You will thank me.

    [URL=http://img15.imageshack.us/i/cdzu.jpg/][IMG]http://img15.imageshack.us/img15/6695/cdzu.jpg[/IMG][/URL][/QUOTE]

    My grandmother used to make her own salumi. You know, the stuff that would be cured, dried and stored in jars of oil? My God, that stuff was good.

    My brother just recently started dating this girl whose mother is from Napoli. She makes the same stuff. I tried it a few days ago, and it was like going back in time.

    You can't get stuff that good in a store.

  8. #48
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    [QUOTE=sourceworx;3969420]I've heard of it. I've never tried it though. Unless I had it when I was a kid, and don't remember.

    I miss going to my grandparents' house in Brooklyn, and going with my grandfather to the local pork store. Fantastic stuff.[/QUOTE]
    [IMG]http://members.tripod.com/~IrmaML/BxPix116/0040.jpg[/IMG]

    I miss Danny's Pork Store (right side of pic) the best sauseech I ever ate. It was around the corner from Arthur Ave. and they used a fake storefront modeled after it for A Bronx Tale, C lived upstairs from it, lol.

    Anyway when the old man died the store closed, his son didn't want to keep the business going.

  9. #49
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    [QUOTE=sourceworx;3969424]My grandmother used to make her own salumi. You know, the stuff that would be cured, dried and stored in jars of oil? My God, that stuff was good.

    My brother just recently started dating this girl whose mother is from Napoli. She makes the same stuff. I tried it a few days ago, and it was like going back in time.

    You can't get stuff that good in a store.[/QUOTE]

    Wow, that stuff sounds amazing. My Mom's family are butchers back in Italy. Last time I had the homemade salumi was a long time ago.

  10. #50
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    btw, speaking of Arthur Ave. Mike's Deli allows online ordering, that place is tremendous and has a full assortment of Italian masterpieces

    [URL]http://www.arthuravenue.com/[/URL]

    [URL]http://www.arthuravenue.com/cured-meats.html[/URL]

    mangia!

  11. #51
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    [QUOTE=jetswin;3969436][IMG]http://members.tripod.com/~IrmaML/BxPix116/0040.jpg[/IMG]

    I miss Danny's Pork Store (right side of pic) the best sauseech I ever ate. It was around the corner from Arthur Ave. and they used a fake storefront modeled after it for A Bronx Tale, C lived upstairs from it, lol.

    Anyway when the old man died the store closed, his son didn't want to keep the business going.[/QUOTE]

    Bensonhurst (where i was born) used to be littered with these kinds of places. Great Italian bakeries too. Most of them are gone now for similar reasons.

    Lucky for me, there's an old school place just like those right by me in Patchogue. People literally drive out from Brooklyn just to get food from this guy because they can't find it where they live anymore.

    The meats, cheeses, and bread are all AMAZING. But they're also extremely expensive.

  12. #52
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    [QUOTE=jetswin;3969442]btw, speaking of Arthur Ave. Mike's Deli allows online ordering, that place is tremendous and has a full assortment of Italian masterpieces

    [URL]http://www.arthuravenue.com/[/URL]

    [URL]http://www.arthuravenue.com/cured-meats.html[/URL]

    mangia![/QUOTE]

    Holy crap that website is making me hungry.

  13. #53
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    [QUOTE=Borgoguy;3969441]Wow, that stuff sounds amazing. My Mom's family are butchers back in Italy. Last time I had the homemade salumi was a long time ago.[/QUOTE]

    My dad's family were farmers back in Italy. But they made their own sausage. My great-grandfather also grew grapes and made his own wine (supposedly he drank more of it than he sold ;) )

  14. #54
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    [QUOTE=Polidore22;3969448]Holy crap that website is making me hungry.[/QUOTE]
    lol, check out the recipes...

    I'll never lose weight

  15. #55
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    [QUOTE]Originally Posted by MACPAC
    smoked meat. Could eat one every day.
    [/QUOTE]



    [QUOTE=32green;3969276]lol
    -[/QUOTE]



    ... wow ... took this long for a "Teh Gay" reference ... you guys were letting me down for a sec there! ;) ...

  16. #56
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    [QUOTE=MACPAC;3969274]smoked meat. Could eat one every day.[/QUOTE]

    [IMG]http://images.usatoday.com/news/_photos/2011/01/12/opossumx.jpg[/IMG]

  17. #57
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    Prosciuttini!!!

    IMO the key ingredient in any Italian hero/sub, yet it's next to impossible to find in California :(

  18. #58
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    A place I musta passed by 1000 times near the Garden before venturing in: *snif*

    [URL]http://www.salumeriabiellese.com/[/URL]
    [URL]http://www.salumeriabiellese.com/aboutus.html[/URL]
    [URL]http://www.salumeriabiellese.com/curedpork2.html[/URL]
    Culatello-the other prosciutto
    [URL]http://www.salumeriabiellese.com/curedpork3.html[/URL]
    Guanciale = pork jowl!

    They have a NJ address also:

    [B]Salumeria Biellese[/B]. 234 Park Street. [B]Hackensack[/B]

    A mini-chain in NJ that claims to have culatello, I work near 1 so I will see if they do:

    [URL]http://www.garyswine.com/local/gourmet_marketplace.html[/URL]

    NB: The issue w/ culatello etc. may have to with FDA guidelines
    and using nitrites. In Italy, they only use salt!

    In the Baltimore/Washington area why not head up to Attman's
    on old Corned Beef Row?
    [URL]http://www.attmansdeli.com/[/URL]
    [URL]http://www.baltimoresun.com/entertainment/dining/balent-broke-attmans-s,0,7730269.story[/URL]
    [URL]http://www.roadfood.com/Restaurant/Overview/1298/attmans-authentic-new-york-delicatessen[/URL]

    They have an outpost near Camden Yards/M&T if you're taking in a game

    Around the corner (well nearby) is Nancy Pelosi's old 'hood
    Baltimore's Little Italy - Vaccaro's for dessert.
    [URL]http://www.vaccarospastry.com/[/URL]
    They closed their DC Union Station shop, bah!
    Last edited by Jungle Shift Jet; 03-01-2011 at 07:27 PM.

  19. #59
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    [QUOTE=jetswin;3969496][IMG]http://images.usatoday.com/news/_photos/2011/01/12/opossumx.jpg[/IMG][/QUOTE]


    lmao.

  20. #60
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    [QUOTE=jetswin;3969496][IMG]http://images.usatoday.com/news/_photos/2011/01/12/opossumx.jpg[/IMG][/QUOTE]

    What kind of sliced meat is he turned into?

    Serve that with Mustard, or Mayo?

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