We are thrilled to have the unique opportunity to partner with Anderson Farms in Granville to cure our own authentic Italian charcuterie. Anderson Farms’ owner, James Anderson has become somewhat of a local food celebrity in the Columbus area. In addition to running the ever expanding Anderson Farms, he’s a seasoned cook, owns the award-winning Rayray’s Hog Pit food truck, builds and rebuilds food trucks and mentors several new food truck owners in the area.
Anderson Farms specializes in raising the best possible pigs for barbecue and charcuterie. Currently, you’ll find numerous heritages of hog roaming in open pastures on the grounds. The pigs at Anderson Farms are treated humanely and with respect – they’re raised slowly and naturally with plenty of fresh air and open pastures rather than being confined. This results in happier, healthier animals as well as a harvest of meat with deep color, rich flavor and plenty of marbling.
We received a whole Mangalista hog from Anderson. The Mangalista heritage is an Old World Hungarian breed that is sometimes called the ‘Kobe beef of pork’ due to its rich flavor and fatty, marbled meat. We set out to cure the entire animal using the ‘real deal’ Italian preparations to serve at Marcella’s in the Short North. We’re making prosciutto from the leg, capicola from the shoulder, pancetta from the belly, lonza from the loin, the thick back fat typical of the Mangalista breed will be whipped into lardo (kind of like butter) and we’ll make sopressata with everything else.
We recently spent the day learning and executing the first steps for all of the authentic Italian preparations for our charcuterie:
– Peter Chapman | Regional Chef, Cameron Mitchell Restaurants