Inspired by the Italian classic porchetta and created in collaboration with Taylor Boetticher and Toponia Miller of Fatted Calf Charcuterie, this savory, herbaceous butcher’s blend is built for incredible flavor. Traditionally used as a dry rub for pork, it’s just as delicious on chicken, lamb or duck, and works beautifully mixed into ground meat for homemade sausage. Taylor and Toponia, co-owners of Fatted Calf Charcuterie in Napa’s Oxbow Public Market and San Francisco’s Ferry Building, have spent decades crafting house-made sausages and salumi using thoughtfully sourced meats and ingredients. That expertise shines through here. Use this blend on roasted vegetables, mushrooms or beans, stir it into soups or sauces, sprinkle it over goat cheese or mix with olive oil and lemon for a simple dressing, marinade, or dip.
