_Salumitarium Slices

1.27.12

IMV – Food System Trippin’:

1/26/12 Mark M. DeNittis

It’s always a pleasure to take a day to step outside the doors of the processing room. It is even greater to take a day trip and share with the people that are close to us. The pinnacle moment of each stop was dedicated to the pioneers and people within our local food system.

At 8:45am we met at IMV; Jenna and I, Joey, Olen and our newest family member waiting to become a “made man”, our stage Sean. Sean is a recent Brooklyn to Denver transplant pursuing a passion in food manufacturing and food systems. Sean has a very interesting blog about the complete opposite of today’s trip http://poorfoodandwine.com/. I find it really refreshing and enjoy the “back east” banter and familiarity that Sean brings to both inside and outside the plant walls.

Please check out the pictures from our Food System Trip at Sean’s Facebook Album EFF Farm to Table Yo!! http://www.facebook.com/media/set/?set=a.2927119030597.135119.1639562037&type=1

First on the IMV Food System stop was Jacob Springs Farm on Arapahoe and 75th in Boulder, CO. Andre (owner and mastermind of his love for land and animals) reached out to us to see if we had could transform his heritage breed ducks into our delightful duck prosciutto and possibly utilizing the hens that no longer produce eggs into fresh organic chicken sausages. Andre was born in Beirut, but grew up in Boulder for the majority of his life. Now he is dedicated to the farm and kindly known as the Sanford and Son of Farming (re-purposing). The use of a Porsche “parking cage” as a coop for protecting and pasturing the poultry birds was his most impressive simple example. From two small bee hives to the chicken/duck/goose coop to the pile of compost and everything in between, Andre knows his stuff. Seth, the farm “whip cracker” at Jacobs Farm is just as passionate about it all. Currently Andre is supplying to a handful of restaurants in the Boulder County area.

Our second stop was a visit to our long time friends at Cure Organic Farm in Boulder just a section north from Jacobs. It was quiet and we were able to briefly visit with Ann and her little daughter fondly known as “the real farm boss”. The small sheep heard was protected by a big llama, except for a little lamb that crawled through the fence. Olen and Sean quickly escorted the little yummy nugget back to its open pen. Llama’s by the way are a natural way to fend of predators such as coyotes. We also stopped to look at the small heard of beautiful and plump pigs and breeder hogs they have. 

Our third and final stop was at Cured in Boulder on Pearl Street. Will and Coral have such a magnificent passion for cheese, meats and wines. They feature Il Mondo Vecchio Salumi alongside other great American Salumi producers. We enjoyed two great sandwich specials, olives, a selection of cheeses, and of course sampled all the salumi offerings from across the country. Cured is one of those places where all the cool kids hang out because as we were leaving both Chef Theo Adley (Pinyon Grill Boulder) and Kelly Whitaker (Pizzeria Basta Boulder) were just coming in. Both chefs are big supporters of local food systems as well and it was great to stop and visit with them both. That concluded our day and we look forward to future monthly  family field trips to help us better connect with the bounty of food (in all forms) here in Colorado!      

Product Information:
Porchetta Picnic Shoulder $8lb
Meatball Mix Special $5lb/Regular $7lb



Colorado’s Best Beef, All Natural Charolais, 21 day dry aged, Meat Packs:
IT’S FINALLY ARRIVED! A SIDE OF BEEF ALREADY PACKAGED TO TAKE HOME!!
FIRST COME, FIRST SERVE: (but it’s a great deal no matter what you choose!)


The $50 Buck Meat Sack includes:
1lb pack Ground Beef, 1lb pack Stew Meat, 4 steaks of your choice
(Steaks available to choose from: Rib-Eye, NY  Strips, Sirloin, Top Round, Bottom Round, Cross-Rib, Arm Steaks)

Coming Soon: A small selection of locally grown uovas/ouefs/huevos! We are currently trying out a variety of locally laid eggs to sell by the dozen, use at the Salumeria as well incorporate into our IMV-Artisan Foods Hand Crafted Pasta line. Joey will be playing with both Jacob Springs Farm (Boulder) and Two Bears Farm (Wheatridge) eggs in our first small batches of pasta.

Events/Classes/Other Stuff:
IMV -Salumi is no longer hosting open register classes, however we are accepting a variety of private classes for parties of 6-10 depending on the class.


Contact rmte5280@mondovecchio.net directly to find out more of which private class sessions are available and how to schedule your class.
Meanwhile all public register classes will be hosted at a variety of venues in the Denver Metro  area.

Rocky Mountain Institute of Meat Classes:
RECREATIONAL:

3 more spots left….
My Kitchen Table in DTC on sale now: FEB 4th
http://www.kitchentablegv.com/calendar_class_description.php?schedule_id=2565

Who is pushing the goods: Please support those who support us.

BOULDER:

Chef Kelly Whitaker @ Pizzeria Basta in Boulder slicing and serving Coppa. http://www.pizzeriabasta.com/index.php

Will & Coral @ Cured in Boulder on Pearl Street (been pushing the goods since the beginning) http://curedboulder.com/

Again if any of the IMV-Salumitarium readers have salumi sightings please let us know about it: or better yet, take a pic and post it up on our FaceBook page wall.



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Post Title. 01/13/2012
 
1.13.12 IMV SALUMI
The Phase 1 dry cure room expansion at Il Mondo Vecchio So Cherokee is final! We broke on through our original dry cure room and into the new one last weekend!! We now have one large L shaped dry cure room which will at minimum allow us to more than double our current capacity. The original dry cure room will house more long term whole muscle salumi such as pancetta, guanciale, coppa, beef bresaola and finally a full production series of an Il Mondo Vecchio - Colorado Culatello. The large whole muscle items take from 3 months to upwards of 1 year. The original IMV magic dry room is well suited for that while the newly expanded space will allow us to increase the volume of production of our dry cure sausage varieties.        
 
IL MONDO VECCHIO - SALUMERIA
The IMV Salumeria is still on task with tile work and minor plumbing work being finished along with other basic needs. DeNittis is diligently working on a streamlined menu that will please "Back-Easter's" that have longed for a real salumeria reminiscent of home. All the while introducing the Midwest and Rocky Mountain region to new and delicious food memories that we (as Back Easter's) fondly grew up with in the Italian American city neighborhoods and grandparents or aunt/uncles kitchens back in Massachusetts, New York., New.Jersey, Illinois, Pennsylvania.
Although from the start we will be opening sans adult beverages we have applied for the proper licenses and at minimum we recently tasted a fine selection of small family estate wines from a variety of regions from the mother country (Italy). Trust these are far from pretentious you can look forward to a diverse, fun and affordable variety that will more than compliment IMV's fine meats that come from the cases! Jenna is working on etching the  IMV "bicchiere" (glassware) that most of us grew up drinking wine out of or what you would experience in the small salumerias or trattorias of Italy or the greater Italian-American cities of Back East.
LOADING DOCK Products Information:
All IMV dry cure salumi products are available except Beef Bresaola, we will have Bresaola back in stock around May/June.

We have a wide array of our fresh sausages available….
Italian Hot, Italian Sweet, Andouillie, Polish, German Beer, Country Breakfast, Chipolata, British Style Bangers and Mexican Duo Chile Chorizo.

We have lots of your favorite Duck Breast Prosciutto available.

Plenty of Porchetta and here's a recipe!
Weekend Porchetta Roast
RECIPE Serves 4 - 6:
1 each   2 - 3 lb IMV-Picnic Shoulder Porchetta Roast
1lb Gold or Red Bliss Potatoes
1lb Baby Carrots Peeled
1 med Onion Large Dice
Pre-Heat oven to 450/500 degrees.In a roasting pan layer the potatoes, carrots and onions. Place the roast on top of the vegetable "roasting rack" skin side up. Put in oven and let cook for 20 - 25 minutes on the high heat. Turn oven down to 300 degrees, cover with foil and allow to cook for three hours until the meat is fork tender.  

Check with Joey at the dock about our 9 month – 1 year Prosciutto or Culatello.  
 EVENTS/CLASSES/OTHER STUFF:
IMV -Salumi is no longer hosting open register classes however we are accepting a variety of private classes for parties of 6-10 depending on the class.
Contact rmte5280@mondovecchio.net directly to find out more of which private class sessions are available and how to schedule your class.
In the meantime all public register classes will be hosted at a variety of venues in the Denver Metro  area.
Rocky Mountain Institute of Meat Classes:

RECREATIONAL: Still a few spots available!
Come sling sausages with DeNittis at My Kitchen Table in DTC and host Chef Andy Floyd (CHECK OUT CHEFS ANDY'S BLOG)
On sale now FRESH SAUSAGE FUN: FEB 4th 2012 you can register for this great Fresh Sausage Class with
http://www.kitchentablegv.com/calendar_class_description.php?schedule_id=2565

Cook Street School of Culinary Arts LoDo Denver, CO - TBA
WHO'S PUSHING THE GOODS:
If any of the IMV-Salumitarium readers have salumi sightings please let us know about it or better yet take a pic and post it up on our FaceBook page wall.
Or email your sighting to rmte5280@mondovecchio.net
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_1.6.12
Welcome 2012 what an exciting time! Our IMV Salumi Phase 1 plant expansion project is about 75% complete, as of 5pm MST last night the new behemoth walk-in lives. The final 25% being the most important which is now underway is the long awaited vision of expanding the dry cure room capacity to have more IMV-Salumi dry cured products. Once complete, this will, more than double our current capacity…and for that we thank each and every one of you!   
The IMV Salumeria is coming along like a fine salumi hanging at our USDA plant…great stuff takes a little time and all the common aspects of opening a new endeavor are moving forward. All the major equipment has been acquired 2 deli cases, flat top, paninni grill, ovens, refrigeration, including a very special antique butcher block (thank you to our great friends Josh and Lisa Lowenstein of www.CraneHiClearance.com for the kind donation)! Interior painting, plumbing, tile work and general basic facility upgrades and the like are all in process along with all the other fun stuff related to opening. Again we plan to plan to change with the natural effects of Murphy’s Law and go with the flow, as seasoned veterans can attest to when undertaking any project as such.
Products Information:
All IMV Salumi products are available except Beef Bresaola. We have a wide array of our fresh sausages available….Italian Hot, Italian Sweet, Andouillie, Polish, German Beer, Country Breakfast, Chipolata, British Style Bangers and Mexican Duo Chile Chorizo.
We also just processed 250lbs of petite and large Porchetta Picnic Shoulder Roasts and have 5 Petite Sirloin Tip Porchetta Roasts available.
Check with Joey at the dock about our 9 month – 1 year Prosciuttio or Culatello.   
Upcoming News/Specials:
Colorado’s Best Beef, All Natural Charolais, 21 day dry aged, Meat Packs:
To put you in the loop, we just acquired a beautiful 412lb half carcass from the Elliot and Ferris’ beef family’s of Colorado’s Best Beef. This beautifully dry aged specimen will be available to IMV loading dock consumers in the upcoming weeks. Meat packs which will contain a variety/combo of steaks, ground, stew and small roasts, in addition we will have some individual cuts for sale. More specific information regarding the packs and prices before it gets here.
Events/Classes/Other Stuff:
IMV -Salumi is no longer hosting open register classes however we are accepting a variety of private classes for parties of 6-10 depending on the class.
Contact rmte5280@mondovecchio.net directly to find out more of which private class sessions are available and how to schedule your class.
In the meantime all public register classes will be hosted at a variety of venues in the Denver Metro  area.
Rocky Mountain Institute of Meat Classes:
RECREATIONAL:
Come sling sausages with DeNittis at My Kitchen Table in DTC and host Chef Andy Floyd (CHECK OUT CHEFS ANDY'S BLOG)
On sale now FRESH SAUSAGE FUN: FEB 4th 2012 you can register for this great Fresh Sausage Class with
http://www.kitchentablegv.com/calendar_class_description.php?schedule_id=2565

Cook Street School of Culinary Arts LoDo Denver, CO - TBA
PROFESSIONAL BUTCHERY STATE ACCREDITED PROGRAM HOSTED @ COOK ST SCHOOL OF CULINARY ARTS:
Now enrolling for the Spring Session Feb - March contact Cook Street Directly for prerequisite requirements and registration information.
http://staging.cookstreet.com/your-culinary-career/extension-courses#sharpenyourbutcheryskills
WHO'S PUSHING THE GOODS:
Café Colore – Downtown Denver Now featuring IMV-Salumi soppresate, coppa and pancetta on a variety of pizzas!
Again if any of the IMV-Salumitarium readers have salumi sightings please let us know about it or better yet take a pic and post it up on our FaceBook page wall.
Or email your sighting to rmte5280@mondovecchio.net
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_LOADING DOCK HOURS:
Friday Dec 30th 2-6pm
Saturday Dec 31st NEW YEARS EVE 12-4

SPECIALS:
$4.49lb ALL FRESH SAUSAGES (most of which were produced yesterday morning) Grab a few links to cook up with your lentils or beans for New Year good fortune!
Available: Sweet Italian, Hot Italian, Polish Beer Brat, German Coriander-Caraway Beer Brat, British Beer Banger, Grammy's Meatball Mix, Andouillie, Linguicia!

IN STOCK: DUCK PROSCIUTTINI and LOP CHONG ARE BACK!
OUT: Beef Bresaola

2011 A brief look back and forward!
1. Our new expansion at the plant (which will more than double our USDA production capacity: which means much more salumi!) is almost finished!
2. Friends and family and our loyal salumiholics. Thanks to all who have supported our small business since the beginning!
3. On December 17th celebrating our 2 years of official production. 
4. All the IMV stages/volunteers and family...'from Gennaro and Mark to Olen and Joey to the individual stages who came in over the past year to spend their free time learning the old world ways of beef, duck, pork and slinging swine.
5. Our upcoming Salumeria on South Pearl. The progress continues on S. Pearl Street in Wash Park. Soon, you can talk IMV all day with an East Coast sausage "sangweech" in one hand and an Itallian Soda in the other while getting "da goods" on more than just a Friday and Saturday.

Be safe and Happy New Year!

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_From the families of Il Mondo Vecchio wishing you a Merry Christmas and Happy Chanukah!
Enjoy this time with family, friends and loved ones near and far!
Christmas Memories (DeNittis):
Christmas Eve as a young child was spent at my Uncle Mike Ferraiuolo house with my cousins Michelle, Mia, Monica and Mikey. We'd excitedly listen to Alvin & the Chipmunks Christmas album (real deal vinyl) and it was filled with lots of seafood. Stuffed and braised squid, clams casino, marinated octopus, and squid salad to name a few. The good Rossi and Gallo jug wines flowed with the adults and us kids while encasing the tops of our fingers with big black olives would sip on egg nog, Rob Roys and Shirley Temples (really just to eat the cherries. While I haven't been back to a Massachusetts Christmas since 1992. This and every year since I try and do replicate the experience. The Octopus in particular is an integral part in my mind. My uncle Mike insists the only way to get the octopus tender is to cook it with a few pieces of the Worcester Telegram & Gazette newspaper floating on top of the water as a lid "otherwise Mahk you know it comes out rubbery" he'd say. The odd things about cooking!
This year we'll be celebrating a myriad of new traditions as well some old. I am making Octopus salad, Tomato Sugo Braised Baby Squid and Clams Casino. I don't know if Vivianna and Matteo will eat it but at least they will try it. Vivianna is an adventurous foodie and Matteo has a longstanding deal with Jenna to at least try everything that is presented to him (so far so good in Matteo keeping up to his end of the bargain).
Christmas day was always at Grammy and Grampy Ferraiuolo's house with cavatelli, gravy with meatballs, brasciole, veal, pork and meatballs, veal cutlets, eggplant Parmesan, braised Artichokes with parsley and garlic, big garden salad with olive oil and red wine vinegar, a variety of salumi, tomato or dandelion wine. We had two tables one for adults and the folding card table with folding wooden chairs for us kids!
Anyway thank you for letting me share these fond food memories of my past. I am looking forward to the memories that we are now creating for our family. This week alone we've made a ton of Christmas cookies (something I haven't done in ages) and watched Christmas movies all week, with still a few more to go!
As I type this from my front porch enjoying coffee my hope is that this Christmas and Holiday season for you is the same...simply about reflecting fondly about all the good things past, present and those to come.
On behalf of all of us at IMV we appreciate your continued patronage at Il Mondo Vecchio and are truly thankful to have been or become a part of your holiday memories! Thank you for your support, Merry Christmas!
Mark M. DeNittis
 
LOADING DOCK OPEN
December 23 Friday - 2-6
December 24 Saturday 12- 4
Decmber 30 Friday 2-6
December 31 Saturday 12-4
 
IMV GIFT CERTIFICATES:
For the local: www.MondoVecchio.net (upper right corner paypal button)
For those far away: http://www.mondofood.com/meat-seafood-1/il-mondo-vecchio.html

SPECIAL ITEM:
Pork Lardo 8oz average
The pork fat is from Dawn Jump of Jumping Good Goat Dairy (Buena Vista, CO) whom makes a wonderful array of artisan cheeses here in Colorado. www.jumpinggoodgoats.com
Dawn features several IMV Salumi items at her country store in Buena Vista as well we are looking forward to featuring a few of her wonderful cheeses at IMV-Salumeria when it opens. Dawn raises a few hogs every year and we got to talking at a food show recently in Vail. She asked if I could make lardo with the fat from her pigs and of course....well come on by and see just what became of it! We have a limited supply at the dock this week and next as the majority of it went back to Buena Vista for the country store.
    -Lardo is best served sliced very thinly, draped over a slice of ciabatta bread or french baguette and warmed in an oven.
    -Other applications include dicing it up, putting into a food processor and pulsing it until it becomes slightly smooth.
    This mixture can then be used like whipped butter spread, and Fabio my friend...BELIEVE.... "EET'S NAUGHT BUTTAH"!

CHRISTMAS SALE:
NY Stip Steaks 10 - 12 oz from Colorado's Best Beef www.CoBeef.com
Great Christmas alternative to western Christmas tradition of Prime Rib get your grill on! Also great for intimate New Year's Eve dinner, late night or early morning!
Reg: 16.99lb Christmas Special $10.99lb


OUT OF STOCK:
Lop Chong (First/Second week of 2012)
Bresaola Gold & Silver (May/June)
Fresh sausages: Polish, Breakfast, Loukaniko


CLASSES:
IMV -Salumi is no longer hosting open register classes however we are accepting a variety of private classes for parties of 6-10 depending on the class.
Contact rmte5280@mondovecchio.net directly to find out more of which private class sessions are available and how to schedule your class.
In the meantime all public register classes will be hosted at a variety of venues in the Denver Metro area.
Rocky Mountain Institute of Meat Classes:
RECREATIONAL:
My Kitchen Table in DTC on sale now: FEB 4th
http://www.kitchentablegv.com/calendar_class_description.php?schedule_id=2565

Cook Street School of Culinary Arts LoDo Denver, CO - TBA

PROFESSIONAL BUTCHERY STATE ACCREDITED PROGRAM HOSTED @ COOK ST SCHOOL OF CULINARY ARTS:
Now enrolling for the Spring Session Feb - March contact Cook Street Directly for prerequisite requirements and registration information.
http://staging.cookstreet.com/your-culinary-career/extension-courses#sharpenyourbutcheryskills

Places to find IMV Salumi:
Do you know of a place that sells IMV Salumi, let us know so we can give proper shout outs to those pushing the goods!
Retail for the holidays:
Cured, Boulder, CO
Alfalfa's Boulder, CO
Curtis Park Deli, Denver CO
IMV Loading Dock So Cherokee Denver, CO
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Happy Holidays and Merry Christmas and here is a classic Italian-American Christmas Song:
Loading Dock:
This week: Friday 2-6 Saturday 12-4
Next week: 23rd FRIDAY ONLY

GIFT GIVING IDEAS EASY, ACCESSIBLE & NO NEED TO BE A PARKING SPACE STALKER
IMV GIFT CERTIFICATES:
For the local: www.MondoVecchio.net (upper right corner paypal button)
For those far away: http://www.mondofood.com/meat-seafood-1/il-mondo-vecchio.html

SPECIAL:
Picnic Shoulder Porchetta: Seasoned and netted ready to thaw and cook:
2-5lb Roast Sizes
Special $6.99lb
Reg: $8.99lb

OUT OF STOCK :(
Duck Prosciuttio (second week of 2012)
Lop Chong (First/Second week of 2012)
Bresaola Gold & Silver (May/June)

Rocky Mountain Institute of Meat Classes:
RECREATIONAL:
February 4th My Kitchen Table in DTC on sale now:
http://www.kitchentablegv.com/calendar_class_description.php?schedule_id=2565

PROFESSIONAL BUTCHERY STATE ACCREDITED PROGRAM HOSTED @ COOK ST SCHOOL OF CULINARY ARTS: Now enrolling for the Spring Session Feb - March contact Cook Street Directly for prerequisite requirements and registration information.
http://staging.cookstreet.com/your-culinary-career/extension-courses#sharpenyourbutcheryskills

Places to find IMV Salumi:
Do you know of a place that sells IMV Salumi, let us know so we can give proper shout outs to those pushing the goods!
Retail for the holidays:
Cured, Boulder, CO
Alfalfa's Boulder, CO
Curtis Park Deli, Denver CO
IMV Loading Dock So Cherokee Denver, CO

New Restaurants:
District Meats/Wazee Wood Fired Pizza, Denver, CO
2 Comments
 
 
We hope you are having a great holiday season and getting all your shopping done without trouble. Remember.... as you circle for that parking space, wait for that one person with cart to move out of the aisle or are strained from computer-eyes bugging out from cyber shopping....reflect upon all the truly wonderful things around. Family, Friends, Loved Ones and of course the salty meaty goodness of IMV-Salumi!
We ran a slew of fresh sausages this week that will be available for your Christmas, Hanukkah or other holiday party needs.
The Mexican duo Chile Chorizo is great for cold winter breakfasts: Egg, potato and Chorizo Breakfast burritos!
Cooked Italian Sausage rolled in pizza dough, strip of Mancini Brand Longhots or Roasted Bell Pepper, and your favorite Italian cheese bake until golden.
Andouillie with some  chicken, pork, red beans and rice. 
German brats simmered in your favorite beer with fingerling potatoes, & sauerkraut
Portuguese Linguicia for pork and clams!

OUT OF STOCK :(
Duck Prosciuttio (second week of 2012)
Lop Chong (First/Second week of 2012)
Bresaola Gold & Silver (May/June)

EVENTS:
Hear all about IMV-Salumi and IMV-Salumeria from DeNittis on the 760AM Wine Guys Radio Show with Becky Creighton of the award winning Culinary Tour Group www.CulinaryConnectors.com and Collet Champagne from France (http://www.facebook.com/pages/Champagne-COLLET/106968895998342)
1 of 4: http://wineguysradio.com/2011/12/07/champagne-food/
2 of 4:http://wineguysradio.com/2011/12/08/il-mondo-vecchio/
Keep posted for more!

GREAT IDEAS:
Tour de Boulder?! Sounds like a great day trip and playing with your food!
http://www.ladomestique.com/2011/07/07/cherries-charcuterie-wine-le-tour-de-france/

FRESH SAUSAGE CLASS:
My Kitchen Table Feb 4th. Time: TBA
Chef Floyd invites Mark and the Rocky Mountain Institute of Meat to present Fresh Sausage Making, more details and information contact:http://www.kitchentablegv.com/index.php


Please join us sending HAPPY BIRTHDAY wishes 12/9 to Matthew DeNiits (Mark's Dad) An important person for more reasons than one!


Have a great weekend!
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SALUMITARIUM SLICES HOLIDAY SERIES
Hope you all had a great Thanksgiving filled with family, friends and food!
Through the month of December we'll be running Fresh Sausage Specials!

SPECIALS:
A variety of our our full line of fresh sausages will be on special: both individual 1lb average packs and bulk 5lb packs.
Regular $4.99lb
Month of December Special $4.00lb
This weeks favorites:
Chipolata-Big and boldly spiced with Clove, Cinnamon, Mace, Nutmeg, Garlic and Onion.
Andouillie-A spicy kick from the deep south a slow "creeper" burn that leaves your mouth watering.
Hot Italian- A classic blend of paprika, fennel, anise, with a touch of crushed hot pepper
Poultry Sausages: Italian Hot, Andouille and Gernam Cheddar Brats

Colorado's Best Beef, 14 - 21 Day Dry Age, All Natural Charolais Beef (Boulder, CO) Special
NY Strip Steak $11.99lb regular $16.99

Plan ahead for the holidays with expected and unexpected holiday party guests we introduce the
IMV Holiday Special: for every $50 spent choose from:
-2 individual sticks of the DeNittis family salumi Vino e Pepe Nero
or
- 1 each CBB NY Strip Steak
or
-3 packages of Chicken Sausage (Any flavor)

Great for under the tree for your favorite Meat-Head
PRIMAL CUTS: Cooking with America's Best Butchers by Marissa Guggianna
A slew of amazing recipes, smart sustainable sourcing ideas and plethora of meaty beaty big and bouncy "meatastic" knowledge from...well what the title says of course...America's Best Butcher's!!
Christmas Special $30.00
Regular $37.50


IDEAS FROM SOME OF AMERICA'S FAVORITE RECIPE IDEA MAKERS:
Paula Dean with some easy and attractive home-style Sausage Balls of Fun!! (Great with any IMV Sausage)
http://www.foodnetwork.com/recipes/paula-deen/sausage-balls-recipe/index.html

Includes a great recipe from one of Mark's favorite PBS Chefs Justin Wilson
http://www.cajunsausage.com/UsingAndouille.htm

From the heart of the deep south and Louisiana's worldly acclaimed Chef John Folse:
http://www.foodandwine.com/recipes/snapper-with-spicy-crab-and-andouille-sauce?xid=Google_Base_FW

A Molto Mario Clam Stew Recipe using Italian Sausage (a must for an Italian Christmas Eve Dinners) Since we don't have a Chorizo...yet.., great substitutes would be our dry Longanzia, fresh Lingucia (bulk 5lb pack avg), Italian Hot or Sweet, Chipolata or andouille:
http://www.epicurious.com/recipes/food/views/Molto-Marios-Clam-Stew-106707

SALUMI OUT OF STOCK-
Duck Prosciuttio
Silver Bresaola
Lop Chong

Salumi and Whole Hog Classes:
All "open register" Recreational Whole Hog and Sausage classes of www.RockyMountainInstituteofMeat.com held at Il Mondo Vecchio have been put on hold due to several reasons. DeNittis' however will be teaming up with the great team at Cook Street School of Culinary Arts in LoDo to introduce and accommodate Salumi Class favorites. We appreciate your patience as we develop this opportunity. Trust, by doing so, the student experience will be that much better with amazing facilities, equipment and staff that will allow DeNittis and the RMIM team to give you an amazing experience.
We'll keep you posted via the Salumitarium Slices newsletter on dates!

We are still inviting and accepting groups of 6 - 8 to schedule private classes which can be held at the IMV Salumi SoCherokee location. rmte5280@mondovecchio.net to inquire or call 303.744.MEAT (6328)

OTHER IMV SALUMI NEWS:
IMV-Salumeria SoPearl - Coming along nicely with some minor construction and equipment being sourced.

IMV-Salumi SoCherokee-
Phase 1 of our expansion is nearing completion and looking forward to filling our second salumi dry cure room with the ability to add an additional 6000lbs of IMV Salumi goodness into rotation!!

IMV Heritage Pork: We are coming close to another great announcement for 2012. We are very close to identifying and moving forward with an amazing heritage breed pork supplier! We will keep you posted as this materializes!

FACEBOOK & TWITTER:
Check out the following to keep abreast of IMV and other happenings:
IMV SALUMI FACEBOOK- http://www.facebook.com/pages/Il-Mondo-Vecchio-Salumi/122798070258
DISASSEMBLY DINNERS FACEBOOK - http://www.facebook.com/pages/Disassembly-Dinner-Tour/184627338274306
IMV SALUMI TWITTER-http://twitter.com/IMVSalumi
ROCKY MOUNTAIN INST of MEAT FB - http://www.facebook.com/pages/The-Rocky-Mountain-Institute-of-Meat-Foundations-of-Meat-Fabrication/174344185922207
MARK DENITTIS TWITTER-http://it.twitter.com/Mark_M_DeNittis
1 Comment
 
Post Title. 11/18/2011
 
Happy Thanksgiving from our IMV family to yours!!!
Gennaro & Nicole DeSantis
Mark DeNittis & Jenna Johansen
The IMV crew Joey & Olen.  


Mark and Jenna sometimes talk about where they would be if they could choose anywhere in the world at that particular moment. "Often, we choose Italy… but the one time of the year I would never want to be anywhere other than home is Thanksgiving."  It is absolutely our favorite holiday, the one time of year when we gather with loved ones for nothing more than gratitude. Every single American is invited around the dinner table to reflect on the last year and dream up hopes for the next.

Here are 5 things I’m grateful for this year:
1.      The very first bite Jenna had of IMV salumi was just about a year ago. "I fell in love with the guanciale and the vino e pepe nero first, and then the man who makes them". Jenna

2.      The expansion of the “magic” dry cure room at IMV. This means a lot more room for all that delicious salami to hibernate, perfecting itself for you. Also, the “coming soon” news of our new IMV Salumeria which has found a home on Pearl St. in Denver. We’ll open in January! Mark & Gennaro

3.      Family. From my Great Grandma Pearl who is 104… down to my two baby nephews born just a few months ago, we have a lot of people to be thankful for this year. Jenna

4.      Friends. Our friends are our chosen family.

5.      The future. I am so grateful for every new day and every new opportunity to have an outstanding day every morning we wake up. The entire IMV FAMILY!

This year, as you roast your turkey, or your IMV PORCHETTA (on special $6.99lb reg $8.99) please remember all you have to be grateful for and when you sit down to the table, share it with each other. 

We are thankful for you and all the support you continually give to all of us at IMV!! This next year will be our biggest and best yet!

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IMV-Salumeria 2012 Update South Pearl: Things are moving along, most equipment has been acquired. We've even found a great double panini press and old school rotating ticket holder! It's the simple things! Follow along and check back at:
http://mondovecchio.net/MERCATOSALUMERIA.aspx

Let us not forget the South Cherokee IMV Loading Dock Friday (2-6) & Saturday (12-4) which will continue until our South Pearl St Salumeria opening.
IMV is open to the public on the "Loading Dock Days" Fridays and Saturdays for samples and purchases.
Monday - Thursday we may or may not be there or we are in USDA production. 

Dock Deals:
Just got in another shipment of Colorado's Best Beef NY Strip Steaks 10-12oz of All Natural, Heritage Breed Charolais, 14-21 day Dry Age from the Elliot and Ferris Families.
- $12.99lb reg $16lb
-Buy $50 dollars worth of IMV Salumi goods and get a steak free

Lean Chicken Sausage: Italian, Andouillie and German Cheddar Brats 1lb avg $3.99lb special

Il Mondo Vecchio Artisan Foods: http://mondovecchio.net/ArtisanFoods.aspx

EVENTS:
Disassembly Dinner
11/20 - Village Cork with Chef Samir and Nine Courses of Colorado 
Contact: http://www.villagecork.com/

11/21 - Disassembly Dinner Series 6 - 9:30
Cook Street School of Culinary Arts
http://www.cookstreet.com/index.php?option=com_classesmgr&Itemid=126&courseid=1356

Cure Oganic Farms in Boulder Space is Limited for this Rambouillet (Not a Sly Stone Rambo Lamb) 
http://www.cureorganicfarm.com/disassemblyclass.html

WOW Now here is a kid that likes salami more than his mommy!
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