Bolzano Artisan Meats

Pairings from Wine And Dine

2011-11-17T10:51:00.001-08:00

For those of you not lucky enough to get tickets from our seminar at Wine & Dine, here are the pairings we did.

No. 1:
Beer:Goose Island Matilda
Cheese: Crave Bros. Le Petit Frere

No. 2:
Beer: New Glarus Fat Squirrel
Bolzano Salami: Old School
Cheese: Uplands Pleasant Ridge Reserve

No. 3:
Beer: Hinterland Winterland
Bolzano Salami: FiggyPuddin
Cheese: Sartori BellaVitano Espresso

No. 4:
Beer: Saison DuPont
Bolzano Salami: Fin Oh Kee Oh Na
Cheese: Roelli Dunbarton Blue

No. 5:
Beer: Central Waters Glacial IPA
Bolzano Salami: Pamplona Runner
Cheese: Bleu Mont Cave Cheddar Reserve

No. 6:
Beer: Southern Tier Pumpkin Ale
Cheese: Marieka Fenugreek Gouda

I knew laws were made slowly, but...

2011-02-23T08:38:00.000-08:00

Back when I opened Bolzano in April 2009, the 2008 Farm Bill had been passed and was 'just awaiting implementation".

The 2008 Farm Bill may THE most interesting piece of legislation to local food enthusiasts because it made it legal for state inspected meats to be shipped interstate without restrictions. Seems like a simple enough rule, since the state meat inspection must, by definition, meet or surpass the federal, or USDA regulations. And it's great for small processors like Bolzano who make specialty products in small batches.

As of Feb. 23rd, 2011, the 2008 Farm Bill has yet to be implemented. In other words "it's now legal, we just have not figured out how we are going to make it legal yet." Nobody at the USDA can answer where the process is at, and the helpful Wisconsin DATCP (dept of agriculture) are not being given any info yet.

Meanwhile in Wisconsin, the state with the most state inspected meat plants in the U.S., has little companies with great foods, hurting for money like everyone else out there, who get calls from deli's, restaurants, and distributors based from San Francisco to New York eager to carry their products, and we have to tell them "No."

Naturally, the only opposition to getting state inspected meats out on a wider market are the industrial international food corporations, who seem to be slowing the legislative process down to a grinding halt.

I wish I had some petition for all of you to sign, or some number for you to call and complain to, but the situation is such a confusing mess, I just have to sit and wait with the rest of you for small food to get its fair chance.

Thanks,

Scott Buer,
Bolzano Artisan Meats

2009-09-26T10:18:00.000-07:00

An alternate photo from the photoshoot with photographer Michael Prokop a few weeks ago. BTW, that's a Speck Prosciutto Scott is holding. Some folks are shocked those paper thin slices come from one of these big scary pork legs. We think these meats are just beautiful!

Mulefoot visit Summer 2008

2009-09-26T10:15:00.001-07:00

Photo from our summer 2008 visit to see Valerie's Mulefoot hogs in Argyle, WI. Amazingly happy, clean, idyllic life for these unique hogs.

As animal lover: great life for these animals
As foodie: Not only does the exercise and low stress mean great marbling, I think the fresh roots and grasses they hogs gives them greater esters in the fat, meaning a complex fruity flavor.