Spectacular. Some of the best I've had.
Everyone looks to Kalamata already for its olives, cheeses, Mediterranean stock items, international phone cards, and cheap cigarettes, but you must check out their meat section. It's tiny and hard to find - near the milk in a pile in the cooler.
I've no idea who produces it for them (the only labeling, if the vacuum package actually has been tagged, merely informs that it's been made for Kalamata). Could've asked I suppose. Maybe tomorrow, once I settle down.
Buying by the prepacked slab, you don't have a lot of choice in quantity. That's not an issue. You'll use the seemingly gigantic portion far before there's a problem. However, it's expensive, at 8.99 a pound (and, again, little choice in the seemingly random package sizes). You may look at paying over forty dollars for a portion, but that would be a big one (you don't have a lot of choice).
The flavour is wonderful. The rich fat, both beautifully veined and torrential throughout the bacon, has perfectly absorbed every little bit of the charred wood offerings it came in contact with. This is something that will add incredible depth to a stew, Bolognese sauce, or bloody breakfast. Reusing the skimmed fat alone would make a duck wonder about it's status.
I realise you're supposed to keep things like these a secret, but I'd like to ensure they keep stocking it.
(Also, the varied sausages they carry from, I'm assuming, the same producer are equally grand.)
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