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Mortadella from Fatted Calf


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Mortadella from Fatted Calf

Melanie Wong | Jul 5, 2006 06:18 AM

This year's Fourth of July celebration was one to remember for two reasons:

1) We were in the home of the "enemy", an English family.

2) They grilled mortadella from Fatted Calf.

The mortadella was sliced into less than 1/4" thick and heated over a charcoal fire. Each little slice was topped with a few drops of high grade balsamic vinegar. Hot and slightly charred mortadella is a wonderful thing, slick with pork richness, crunchy pistachios, and deeper flavor highlighted by the condiment.

This family knows their charcuterie. I also had a chance to try the French-style sausages that they make themselves every New Year's seasoned with spices and salt alone, no nitrates. The lady of the house described her shopping trips to the Chinese butchers in the Mission to buy pork shoulder and fatback. We washed these down with 2001 Martinelli Russian River Valley Sauvignon Blanc, which was as fresh as can be, 1997 Castello di Verduno Langhe di Nebbiolo that had descended into the beef tea stage, and a variety of microbrews.

The dessert table was all-American with homemade peach pie, banana cream pie, and macerated strawberries.

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