Sunday Photo – Dancing Ewe Farm Cacciatorini

I’ve become addicted to these supple, peppery aged pork links from the Salumeria at Dancing Ewe Farm. Just pork, salt and black pepper in natural casing are sweet, savory and spicy with a flavor that keeps me slicing more. I usually just slice and eat, but they’re wonderful in sandwiches too, including a great breakfast sandwich made with Mrs. London’s baguette, Dancing Ewe Pecorino Cheese and fried free range egg. Their pork loin Lombata and their peppery Finochiella are equally delicious. I’ve been getting my fix of these sausages on Saturdays at the Saratoga Farmers Market.

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4 Responses to Sunday Photo – Dancing Ewe Farm Cacciatorini

  1. Mr. Sunshine says:

    Their merguez is fantastic, too.

  2. derryX says:

    I’ve walked past their stand, and the salami and cheeses always look great. It’s difficult to bring myself to buy their stuff, since my dad makes great salami and capicolo and won’t stop bringing it to me!

    Cacciatorini should have some fresh garlic in the sausages, and the flavor of the garlic dulls out over the course of the cure and manages to provide a distinct spiciness. Do you know if Dancing Ewe leaves the garlic out?

    • docsconz says:

      My understanding is that theirs is just pork, salt and pepper. Ask them for a taste next time you pass by. It is great stuff! That’s pretty cool that your dad makes all that great salumi.

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