Meat + beer. You don’t need much more to call it a party. Add cured meat to the mix and it you only make it better. These are three of our favorite Volpi meats paired with three types of craft beers that are particularly popular in the Fall. Guaranteed to make your big game watching or swanky soirees a little more pleasurable.
We all know salty/sweet is a heavenly combo. Ever have that divine pairing of the jewel-like jellied quince paste (called membrillo in Spain and similar to the guayaba paste made from guava in Puerto Rico) served with Manchego or a young, creamy, slightly salty cheese? Here’s a recipe to make your own. It is fantastic with salumi and other cured meats, cheeses and hell, it’s maddeningly good on a sandwich. Go ahead, impress your friends.