The Prodi­gal Daugh­ter, Spicy Si­cil­ian Sausage

NZ Life & Leisure - - Food Producer Awards - la­pancetta.co.nz

When chef, con­sul­tant and Prodi­gal Daugh­ter Rachel Pri­est­ley (be­low) re­turned to New Zealand af­ter many years work­ing in Italy, the thing she missed most was the fresh and cured ar­ti­san meats. “I no­ticed a lot of im­ported char­cu­terie in New Zealand but noth­ing made with our amaz­ing qual­ity beef, lamb and freerange pork. I missed the qual­ity stuff from Italy so I started pro­duc­ing for my­self at home and then it turned into a busi­ness.”

Now based in Wairarapa, The Prodi­gal Daugh­ter makes fresh sal­s­ic­cia (sausage) and cures whole cuts for pancetta, coppa, bre­saola, guan­ciale and pro­sciutto. She uses tra­di­tional meth­ods with no preser­va­tives, sug­ars or ni­trates, and she’s just as fas­tid­i­ous when it comes to sourc­ing the meat. “I use wholly freerange meats from lo­cal farm­ers who I know and trust and who show re­spect for their an­i­mals and the ter­roir.”

Nat­u­rally sweet, well-sea­soned and spiced, her wafer-thin slices of fra­grantly cured coppa and bre­saola elicited sighs of hap­pi­ness from the judges, but the prod­uct they de­clared the win­ner – by a pig’s whisker – was the Spicy Si­cil­ian Sausage. A coarse-cut, pork sal­s­ic­cia, it is en­riched with back fat and spiced with cumin, co­rian­der, three types of chilli and four types of pa­prika. Hot off the pan it was praised for its juicy tex­ture and au­then­tic flavour – a taste of Si­cily made in New Zealand.

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