Everything you always wanted to know about culatello (but were afraid to ask)
Sometimes we get a meat so important that we cannot help ourselves from celebrating. Biellese's thigh-cut culatello, a.k.a. the king of cured meats, is just that. So we enjoyed the good weather by cracking open a honey-infused kolsch and our firmest goat cheese yet.
Experience prosciutto flavor in a whole new way with Biellese Culatello. One of Anthony Bourdain's favorite cuts, this charcuterie is nutty and mellow with a smooth texture. More proof of how far the domestic meats scene has come recently.
Rogue's Honey Kolsch is the perfect beer to sip with this culatello. They know just the right amount of honey to add to a kolsch. Paired, comes off as a refreshing counterpart to the velvety culatello. Its well-rounded body makes this a popular choice every time we get it in the store.
And then there's Garrotxa. This natural rind goat cheese looks like it was dragged over a mountain range, yet sports a delicate sharpness that cuts through the kolsch just enough. Its nuttier tones will heighten those of the culatello to round out this springtime pairing.
Pasteurized Cow Milk, Bloomy Rind
Named after a Shel Silverstein poem, this robiola-style is a pillowy wonder. Connecticut