meat, fish, poultry
Dry-curing of meat and fish is an ancient practice which involves salting and then aging. The salt penetrates as it dissolves into the moisture of the meat or fish and this provides the flavorful and preservative ‘cure’.
Large pieces of meat can be dry-cured whole; Southern ham, Italian Prosciutto, Spanish Jamõn, French Jambon. Dry-cured meats can also be smoked; bacon, Tasso, pastrami, for instance. Meats can be chopped or ground and then mixed with herbs and wine, put into casings and then dry-cured. This category includes salami, soppressata, chorizo. Ground meats piped into casings can also be smoked and then become kielbasa, linguica, andouille.
We carry cured meats from Salumeria Biellese, Fra’ Mani, La Quercia, Jamõn Ibérico Bellota from Fermin of Spain, salami from Molinari of San Francisco, and a variety of meats from North Country Smokehouse of New Hampshire.
Seafood can be cured in a number of liquid brines and then hot or cold smoked. Salmon, trout, and mackerel all lend themselves beautifully to this practice. Anchovies are cured and preserved with salt, or sometimes in oil. We love the uncured sweet white anchovies from Italy or Spain. Less common, but equally delicious are smoked octopus and bottarga - dry cured fish roe, or mojama - dry cured tuna loin.
In addition to cured meat and fish, Provisions carries a full line of fresh meat, Berkshire pork, rabbit, lamb, venison, poultry, including Heritage turkeys, game, including local Vermont quail and pheasant, farm raised partridge, squab, guinea hen, duck, fresh as well as prepared foie gras, pâté, and a wide range of fresh sausage.