Page 122 - Men’s Health - USA (December 2019)
P. 122
AND ANOTHER THING!
Meat That Delivers
Butcher paper is underrated gift wrap. Send those you love (or, fine,
yourself) some high-end protein this year. We picked our favorite,
and then the head of that company gave a recommendation, and then
the cofounders of that company continued the wish list. BY PAUL KITA
MEN’S HEALTH BOWERS RECOMMENDS . . .
RECOMMENDS . . .
JOURNEYMAN MEAT CO. SALAMI
BELCAMPO MEAT CO. Incredible gourmet salami, delivered to
BONE-IN RIB EYE your home quarterly. “My favorites are the
When you unbox the rib chorizo—Spanish-style salami with sweet
eye, you’ll notice rich veins paprika and red pepper—and the Sonoma
of fat that don’t often Rosso—Italian dry salami with red wine,
adorn organic, grass-fed pepper, and fennel,” Bowers says. $27 per
steaks. But Belcampo, co- shipment; journeymanmeat.com
founded by Anya Fernald,
treats its cattle to an extra-
long “finishing” period,
during which the animals
feast on lush California
grasses. A steak is pricey
but serves two, and you
won’t eat better at a steak-
house. $45; belcampo.com HARRIS RECOMMENDS . . .
PINE STREET MARKET
CHICKEN LIVER PÂTÉ
“No piece of bread should
be eaten without a smear
of this stuff,” says Harris.
Rusty Bowers, chief butcher
at Pine Street in Georgia,
blends chicken livers with
savory caramelized shallots,
herb butter, port, and a little
cream. If you’re still skeptical
about eating pâté, it’s time
FERNALD RECOMMENDS . . . to stop all that, already. $8;
pinestreetmarket.com
PORTER ROAD JOWL BACON
“This bacon is from the pig’s
cheek, and the flavor is a little
sweeter and subtler than belly
bacon,” says Fernald. She sug- CARTER AND PEISKER
gests serving the bacon, crafted RECOMMEND . . .
by Porter Road cofounders
Chris Carter and James Peisker, WHITE OAK PASTURES
simply. Like with fried eggs. Al- CURED GENOA SALAMI
though it’s nice in a homemade This isn’t the bland, flabby salami
carbonara sauce as well. $10; sweating behind the grocery-store deli
porterroad.com counter. This is high-end salami made
from pasture- raised pigs brought
up on a farm co-run by Jenni Harris,
a fifth-generation White Oak rancher,
then seasoned and dried to accen-
tuate the porky deliciousness by the
Spotted Trotter butcher shop in
Atlanta. “White Oak Pastures cares for Food styling: Erika Joyce/Ray Brown Pro
their land as well as their animals and
proves that we can save the planet
while producing amazing meat,” says
Peisker. $10; whiteoakpastures.com
124 December 2019 / MEN’S HEALTH PHOTOGRAPH BY SARAH ANNE WARD
