HEADLINES Oct. 2005
Nine Types of Prosciutto
See Below
Salami From Italy Available for the First Time Ever in Utah
See Below
Fresh Truffles Available Year Round
See Below
Handmade and Bronze Cut Pasta Direct from the Producer
See Below
Nine Types of Prosciutto
Caputo's is Salt Lake City's definitive prosciutto headquarters. We now regularly stock nine different prosciutti, with a tenth in the works.
- Canadian Prosciutto: Air cured for a minimum of 14 months, this beautiful pork is superior to similarly priced American prosciutti.
- Parma Prosciutto: Air cured for a minimum of 14 months. These animals are fed nothing but chestnuts and whey their entire lives, giving the meat a very sweet and nutty flavor. The pigs are not treated with hormones or antibiotics.
- Parma Gran Riserva: Air cured for a minimum of 24 months on the hills of Langhirano near Parma, where the wind coming over the orchards makes this ham very aromatic. Langhirano is where Prosciutto di Parma originated. The allowed production area has been increased in the last 50 years due to its explosion in popularity.
- San Daniele Prosciutto: This pork is raised and treated in a similar manner as the Parma but further north in Friuli, and is usually a little sweeter.
- Jamon Serrano: In Spain the pigs are fed acorns and whey, which makes the meat nutty but not nearly as sweet as the Italian hams.
- Speck: This ham is smoked in addition to being air cured.
- Speck Alto Adige DOP: This ham is produced in Northern Italy. By Italian and European law it can only be produced in a limited area by all natural and sustainable production methods. No hormones or preservative goes into the production of this air cured and smoked pork product.
- Prosciutto Cotto con Rosemarino: This American prosciutto is not air cured but oven roasted with rosemary.
- Prosciutto Cotto: This oven roasted ham comes from Parma that are fed chestnuts and whey. There are no preservatives in this meat to spoil its incredibly clean and pure flavor.
Salami From Italy Available for the First Time Ever in Utah
Importing salami from Italy has been illegal in the U.S. for the last 50 years, and it still is. With the help of one of our suppliers we have found a way to approve Italian salami with the USDA.
Caputo's is the only retail establishment in Utah to ever carry salami actually from Italy. We now carry Sopressata Dolce from the Alps and Genoa Classico from Genoa.
Fresh Truffles Available Year Round
On our last trip to Italy the Caputo family solidified relationships with truffle hunters in both Umbria and Puglia. Our truffles come straight to us right after they are harvested and are always very fresh. Because there are no middle men involved we are able to sell truffles retail for the same price wholesalers are charging.
We will now carry fresh truffles year round, no reservation or pre ordering required for small orders. Just walk in and purchase truffles from our knowledgeable staff, who can give you serving and preparation recommendation. Preparing a truffle dish is not as expensive as one might think. We can suggest a dish for 4-6 people that is simply exploding with truffle flavor and aroma which only requires $15-$20 worth of Summer Truffles.
Handmade and Bronze Cut Pasta Direct from the Producer
Tony Caputo has developed a relationship with Mr. Capobianco, one of Italy’s premier artisans of pasta. This relationship allows us to cut out the middle men so our customers save a great deal of money on the finest pasta.
What makes this pasta different from commercially made pasta?
Bronze Cut Pasta: Mr. Capobianco makes his pasta from two natural ingredients: stone-ground durum flour from the finest Pugliese hard wheat and pure water. These two ingredients, when mixed together and extruded through hand carved bronze dies, produce textured pasta that holds sauce beautifully. The 56 hours of air-drying creates pasta that cooks perfectly al dente.
Commercially produced pasta is typically extruded through Teflon, non-stick dies, and is flash dried in a heated chamber. The Teflon creates a smoother texture that does not hold the sauce as well as bronze cut pasta. The flash drying technique also results in softer pasta and kills proteins in the wheat, requiring additives.
