Caseiro E Bom, nestled in Newark, NJ, boasts a unique approach to meat production. Their artisanal meat is meticulously cured in a cool, dim curing chamber beneath the specialty shop. Here, one can witness a mesmerizing sight of over 8000 carefully crafted charcuterie pieces suspended elegantly from the low ceiling.
Delving deeper, the quality of the meats is truly exceptional. Sourced from pure-bred ibérico pigs, renowned for yielding the world's most exquisite and luxurious ham, the legs showcase a distinctive black hoove and a lustrous rind. What sets them apart is the meticulous care taken throughout the process, including a 16-month natural growth period, a stark contrast to the standard six-to-eight months for commercial pigs in the U.S. The pigs enjoy a diet of cereals and fruits early on, culminating in leisurely strolls through grassy pastures in their final months, resulting in a truly exceptional product.
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