One of my favorite times each month is when Julie, our in-house charcutière, begins making the amazing treats that she includes in each month’s Formaggio Food Community (FFC) charcuterie share. I’ve always been a huge fan of her regular selections (her chicken liver mousse and duck pâté make me weak in the knees!), so it is exciting to see her experiment on new recipes each month for the FFC. If I’m lucky, she will even let me be her taste tester. As with her usual charcuterie, she always uses super fresh, local ingredients. I recently jumped at the chance to write a blog post about her charcuterie share so that I could take home a full share and enjoy all that it had to offer! Continue Reading »
I recently had the opportunity to visit the Extremadura region of Spain to attend a food festival and to visit with one of our longtime cheesemaking friends.
Ihsan and Valerie work to share the market-experience that inspired their mutual love of food with the neighborhoods and communities surrounding their stores in Cambridge, Boston and New York.
We know that shopping for friends and family isn’t always easy. So, we put our thinking caps on, brainstormed, debated and created some exciting new bundles of goodies! We think there’s a gift for most every kind of foodie on your list.
I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like.
Though Edwards hams have become an icon of the South and its distinctly American food traditions, the family didn’t set out to join the meat business. The company’s founder was a ferry operator, and he began selling his family’s cured ham on sandwiches to hungry travelers. They were a hit, and thus a much tastier business venture was born—thankfully for all of us, I’d say.