Ingredients
22 Slices of Bresaola
16 Ounces of Ricotta Cheese
1 cup grated Pecorino Romano Cheese
1 cup of shaved Reggiano Parmesan Cheese
3 cups of Arugula finely chopped
2 Tsp. of ground Nutmeg
7 Tbsp. of Extra Virgin Olive Oil from Sicily if possible
1/2 very fresh Lemon
1 pinch of Salt
A few turns of freshly ground Pepper
Pastry Bag

Directions
In a medium bowl mix the Ricotta, Romano, Arugula, and nutmeg.  Then add filling to a pastry bag.  Squeeze 2 Tbs. of filling into the center of each piece of Bresaola.  Then fold the Bresaola in 1/2 to make a half moon shape.  Place the Bresaola on an oval platter or on a Charcuterie board and then drizzle the lemon juice over the Bresaola.  Add the remaining Arugula in the center of the Board or platter and then place the shaved Parmesan Cheese on top of the Bresaola.

​You will feel like you are in the Alps of Northern Italy in the Vatellina Valley. The best wine to pair with Bresaola is a young red and slightly sour wine like the Rosso di Valtellina .  Bresaola also can be served with Red or Golden delicious apples or with some fine local honey.

There is no real authentication of the origin of Bresaola, but it probably originated from the descent of the Barbarians to the Alps.  The story goes that during the crossings, the Nordic people always would take with them cold cuts usually cured from beef.  Bresaola dates back to the 15th Century.  Its name probably originated from the drying process.  Cold cuts were often hung to dry in a special room that was warmed up with braziers ( a pan or a stand used for holding hot coals).

​Martinelli's Bresaola is produced from the finest whole "eye of the round" and cured with salt, pepper, turbinado sugar, juniper berry coriander, thyme, and rosemary.   When you cut into the rich uniform red color, sometimes with light white veining, you will be able to appreciate the delicate aromatic taste and the particular notes of flavors, a little salty and very pleasant.  The delicate taste is also perfect with typical cheeses especially ricotta.

Penne with Pancetta and Coppa

Ingredients
8 oz. Pancetta Thinly sliced
8 oz. Coppa Thinly sliced
4 egg yolks
8 oz. Heavy cream
8 oz. freshly grated parmesan cheese
1 lb. of Penne Pasta

Directions

1. Fry the pancetta until crisp and golden.  Remove from the pan and then fry the coppa in the same pan until crisp only on one side.
2. Whisk the egg yolks and cream with the parsley and three quarters of the parmesan.  Season with black pepper, add three quarters of the pancetta and crumble the coppa.
3. Cook the penne in plenty of salted boiling water until just tender.  Drain and stir in the creamy sauce and mix well.
4. Sprinkle over the remaining cheese, season with more black pepper and top with the remaining pancetta and coppa.
5. Enjoy!

At Martinelli's Farm and Charcuterie our philosophy is to raise our animals so they are healthy, and we do that by maintaining an extremely high standard of care. They are happy and docile. They are fed the highest quality feed, clean water and have shelter during inclement weather. Our Bovines, hogs and poultry are all able to express their natural behavior free of stress, fear, and pain. Our goal is to have our animals live a very happy life here on the farm.

Our cattle and hogs are born on the farm, raised on the farm, and they leave from the farm. When you purchase from Martinelli's you can be assured that the product you are purchasing was derived from an animal that was naturally and humanely raised and have spent their whole life on one farm.

Many farms purchase their animals once they are weaned from another farmer. We are unique because we operate a calf to cow operation and our hogs are born on the farm naturally. There are no gestation crates; simply an all natural birth the way it was intended to be. The offspring are able to run freely after birth and bond with their mother. All these things make for healthier animals which results in a big positive difference in the final product.

Please feel free to come by and visit the farm. Who knows, maybe you'll get lucky and be able to see one of our newest being born!

Hogs are one of the only animals that taste like what they eat. Our hogs are fed a very high concentration of quality dairy (consisting of cheese, yogurt, and milk). They are also fed tomatoes, squash (summer and winter), peppers, kale, and other fresh vegetables during the summer. Brewers spent grains and all natural Italian bread is also part of their diet. All of these excellent meals contributes to making our hogs so tasty that you will not experience a more delicious cut of pork. In the fall we collect acorns and feed them to a select group of boars. These hogs are singled out and processed for many of our specialty boar products.

People have joked that our animals eat better than us. In some cases that may be true! A high quality diet makes for a healthy and happy animal. A happy and healthy animal makes for a high quality product for you, our valued customer. No shortcuts, no tricks, just hard work and treating the animals right.