"If
you took afresh leg of pork and cooked it in the oven, you would
simply have roast pork. But if the pork leg is immersed in a brine
bath and thoroughly saturated, it is "cured." That same
leg of pork,rubbed with a dry cure, could become prosciutto; a
pork belly, pancetta." —Hobbs Shore
It's
been over 20 years since Hobbs Shore took up the artisan craft
of curing meats for top bay area chefs, a skill he had learned
as a child in the Hudson River Valley from his grandfather. Hobbs
Smoked Applewood Bacon is a staple among the top chefs such as
Thomas Keller, Bradley Ogden, Nancy Oakes,
Heidi Krahling and many others. The high quality of all
his products inspire professionals to use his products in unusual
ways. Travigne uses a lot of pancetta and proscuitto
by Hobbs, and Chez Panisse uses the bacon that only Hobbs
makes. His quality is legendary in 'foodie' circles, and it has
made Hobbs Shore of West Marin a bonified 'foodie'.
|
Hobbs
Shore with Chef Thomas Keller
of the French Laundry |
One
of the things you learn when the top professionals in your field
love what you do, is it becomes more fun than you thought. Hobbs
is playing at the top of his game, and he loves it. Hobbs takes
no short cuts, ensuring the consistent high quality of his product.
Just 5 years ago, Hobbs delivery list consisted of 150 high-end
customers, very few distributors, and very few select stores.
He has grown primarily from word of mouth, delivering his products
today to over 500 top bay-area locations, with some shipping out
of state, and a few select outlets that have tracked him down,
such as Dean & Deluca's, Woodlands Market in Kentfield, A.G.
Ferrari's, and Whole Foods Markets throughout the Bay Area.
"There
are various kinds of brine, but they all are basically a mixture
of water, spices, salt, and a preservative called nitrite.
Dry cures simply leave out the water."
Hobbs
continues to give the basics of what are the main ingredients,
as well as considerations, in producing cured meats. "Making
a dry-cured prosciutto is part chemistry and part art - a continual
challenge to capture the spirit, flavor and color and to preserve
the integrity of the age-old tradition. There are no short cuts.
It takes time and a lot of feeling, touching and smelling before
the results speak for themselves. Dry curing is mostly instinct,
a feeling for what will create a "taste memory" on the
palate."
Click
here for: Hobbs Menu of Products
Even
so, the products he create are known for their consistency, an
element of top consideration to chefs catering to demanding clienteles.
Executive Chef Brian Widmer formerly of Moose's, speaks
highly of the consistency. "He does so many things - and
they are all so well balanced - so consistent." Utilizing
the smoked chicken to make hand made gourmet ravioli and pancetta,
an important ingredient in his bolognese sauce, Brian appreciates
the artistry Hobbs has developed in creating this product. "
If you have something you can count on, you use it. If it is not
the best, you don't." Hobbs loves to sell to the foodservice
sector. "When you sell to the chefs, they know what to do
with the product, and that is so rewarding!"
Applewood Smoked Meats
San Rafael, CA 94901
415-453-0577
415-453-1653 fax
Other
Related Links:
Take
the Hobb's Cure - Applewood Smoke Meats
Pork
& Beans Recipe
By Chef Thomas Keller, The French Laundry,
Yountville, CA
Hobbs
Menu of Meats
Hobb's
Recipe Contest - For Professional Chefs
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