Artisanal foods range from dried ham like Serrano and Parma, to ancient grains bread. Though less well known in the US, they are steadily gaining popularity thanks to their farm-to-table nature.
Featured Image Credits The three main varieties of sturgeon caviar are – Beluga caviar, Osetra caviar, and Sevruga caviar. Besides these mainstream options, there are a couple of less-known varieties as well. Among the less-known options, there are the Kaluga caviar and the American caviar. All these options vary in terms of price, availability, taste, …
Featured Image source California white sturgeon caviar Caviar made from white sturgeon is consistently fresh and of exceedingly high quality. It is prized for having a flavor that is pure and delicate, and it comes with a smooth and creamy finish. This Sacramento, California-grown roe is about the size of a walnut. And was raised …
Featured Image Credits Prosciutto is a cured ham, literally meaning “good flesh.” It’s made by hanging the prosciutto over a wooden rod in a controlled environment for six to eight weeks, during which the meat is slowly dried. Prosciutto can be eaten raw or cooked, but it’s most commonly used to make antipasti (a mouthful …