We’ve been hamming it up down here on Western. Our classic bone in baking hams have long had a faithful following–generations of Seattleites have grown up on this seasonal holiday specialty.
So, in order to bring that flavor profile to the table year round, we’ve been giving some love to our classic boneless ham, which we’ve now affectionately dubbed, “The Sweetheart Ham.” A longtime favorite enjoyed in sandwiches and casseroles, this ham has had a minor makeover and now has the same flavor profile as our holiday ham.
Averaging about 2.5 to 3 pounds each, these netted boneless hams are made with pork from Oregon’s acclaimed Carlton Farms and are great for small families and households. Made from the pork knuckle and carefully deboned by our skillful butchers in house, these hams have more fat and bigger flavor. Soaked in a cover brine for a few days, netted and lightly smoked with alder they are an artisan meat suitable for everything from a hefty Dagwood-inspired hero to a classic casserole and swoon-worthy Eggs Benedict.
Still made in small batches of only fifty pounds per week and selling for about $9.95 per pound, the hams are sold unsliced and can be found in our deli at the Pike Place Market, on sandwiches at Delicatus in the Pioneer Square and, starting in mid-November, at Haggen Supermarkets throughout the Puget Sound region. They are easily sliced, thick or thin, with a sharp knife at home and lend themselves to being gently reheated whole and served as a centerpiece at a brunch or weekend football party (Go Hawks!). One ham generously serves two people and provides leftovers that can be creatively incorporated into dishes throughout the week.
Chef Michael Johnson of Century Link Suites serves our hams sliced and says, “Bavarian Meats ham is simply a superior product with obvious attention to detail…As a chef I pride myself on the relationship I have with them. Bavarian Meats is not only supplying an outstanding product they are a great local partner.”
The Sweetheart Hams can also be purchased wholesale at our warehouse located on Western Avenue.
Here at Bavarian Meats we are proud to introduce our new Sous Sol Wine Salami. Rooted in the traditional sausage-making techniques and recipes mastered by our beloved German-born grandfather, Max Hofstatter, our new product is a bold tweak on tradition.
Rich with locally made Sous Sol red wine and whole peppercorns, our new salami features lean beef and pork and is made without MSG, fillers or other unnecessary additives. Gluten and dairy free our wine salami is a handcrafted variation on our classic Cervelat and it pairs beautifully in a wide array of dishes, sandwiches and in charcuterie platters featuring other artisan sausages and handcrafted cheeses.
Under development since 2014, wine salami was created by our Production Manager, Jamie Simmons and won the Grand Champion ribbon at the Northwest Meat Processors competition in Pendleton, Oregon that year. Simmons is pleased that we’ve updated a classic recipe yet stayed true to our artisan sausage-making tradition. He said, “Instead of completely reinventing the wheel to create a new recipe we looked at our sausage-making legacy and tweaked what has worked so well for decades. Our Cervelat was a great starting point for experimentation…by ramping up the flavor profile to meet the palates of today’s savvy Seattleites we built a whole new product. People just love it.”
Sous Sol Wine Salami is available at our full service German deli in the Pike Place Market and at Delicatus, a café and bar specializing in premium deli sandwiches, salad, specialty meats, artisan cheeses and more. The salami needs no refrigeration and is sold in four to five pound sticks, suitable for slicing and cubing.
Derek Shankland, Director of Operations at Delicatus loves the salami and says, “Delicatus and Sous Sol are excited to partner with the local icon Bavarian Meats for our Sous Sol Wine Salami. The salami is styled closer to a classic Tuscan salami with red wine and black pepper which fits our Italian grinder perfectly. The Olivitto is layered with the Sous Sol Salami, Bavarian Meats Sweet Heart Ham, Domestic Coppa and aged Provolone. Finished with shredded lettuce, fresh tomato, shaved red onions, Extra Virgin Olive Oil and dried Oregano this simple classic just got better just in time for summer. The Sous Sol Wine salami will also be for retail at Delicatus.”
Note: For vendors who are interested, our Sous Sol Wine Salami is available at our wholesale plant on Western Avenue.