Château de Pibarnon Bandol Nuances Rosé has bright acidity and savory, mineral depth that cut through the fat of Iberian ham, while its subtle strawberry and herbal notes echo the ham’s nutty, cured sweetness without overpowering it.
Recipe from the Foley Food and Wine Society.
1 lb ground beef
4 pretzel buns
8 ounces of brie cheese, sliced
1 head of living butter lettuce
4 ounces fig spread
6 ounces San Daniele Prosciutto
2 tablespoons butter
Salt and pepper to taste
Directions
In a non stick pan over medium low heat, melt butter. Toast buns until golden brown.
Form ground beef into four equal patties. Season to taste with salt and pepper, and sear in a medium high heat pan for about 2 minutes per side.
Top patties with 2 ounces of brie cheese each, and place under a broiler to melt the cheese, approximately 1 minute.
Spread fig jam on bottom buns, top with burger patties, and finish with 2 slices of prosciutto and 1 leaf of butter lettuce. Top with remaining bun and serve.
Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. –
Wikipedia
A salami made with premium lean cuts, flavored with cubes of lard. slightly salted to boost seasonings and scents. Well aged to allow the development of aromas and flavors. of the meat at a complete maturation. –
Piacenti
A selection of cold cooked meats
