Sackett Farms to M'tucci's Tables
/During the summer of 2020, M’tucci’s President, John Haas, started searching for a family farm that could supply the pork to our three restaurants (soon to be four). After a couple of months of searching in New Mexico and in the Midwest, we didn’t find a farmer who had heritage breed pigs and who could supply a fixed number every month.
“An important part of the partnership was finding an independent farmer. We wanted to be sure that we knew who we were supporting. We know 100% of the money from the pork goes straight to his land and his pocket. We also wanted to find someone who was interested in ensuring that we have heritage breed pork and who would be open to evolving it genetically. It required learning about the feed, the farm, the whole process from start to finishing, including visiting the farm and creating a personal relationship with the farmer,” said Company President John Haas.
Eventually, the far reach of the internet and social media connected us to Sackett Farms.
John found Tom Sackett in Southwestern Iowa through a Facebook group of farmers who sell their products directly to consumers. After a few discussions, M’tucci’s chefs visited the farm in September of 2020. John then discovered a processing facility two hours away near Kansas City, MO run by an Italian-American family who welcomed the opportunity to do custom processing. M’tucci’s Sackett Farms pork started arriving in the restaurants at the end of 2020 and is now on the menu at our restaurants and is featured as weekend specials several times a month.
In a conversation last week during his first visit to New Mexico, Tom mentioned that the challenge of providing thirty pigs a month of relatively similar size is a good challenge and the result is a good partnership.
Tom & Kristi Sackett, Tom’s sister Julie and her husband Robert were in NM last week. They rode the Sandia Tramway, visited Old Town and Santa Fe, and toured the M’tucci’s kitchens. They also had several meals at M’tucci’s. We asked them how it feels to see your family name on a restaurant’s menus.
“A little humbling and a little scary,” Tom said.
More importantly, how is the pork?
“We’ve never had our pork cooked this way,” they exclaimed. “We’ve never had pork cheeks (guanciale), either. These chefs take our normal pork cuts and elevate them to a new level.”
After a dinner with Chef Damian’s special Porchetta, Tom Sackett said he could eat it every day! That was a unanimous agreement among those of us who had it last Saturday night - it was incredible.
That is your hint to not miss it the next time it is offered. You’re welcome!
M’tucci’s Black Friday Special
Once again, we are offering our Gift Card special beginning today until the end of the year. Look for us on the future M’tucci’s Bar Rome patio for the Nob Hill Shop & Stroll on December 11. We’ll have some M’tucci’s products and we will hope some local vendors, featuring 6 young entrepreneurs selling their products.
Weekend Specials
M’tucci’s Italian
Ravioli: House Made Ravioli filled with Lobster & Herbed Goat Cheese, tossed with Seared Bay Scallops, Roasted Butternut Squash, Caramelized Onion, Sun-Dried Tomato, Brown Butter Sage Sauce $25
16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $33
Pan-Seared Rockfish: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $23
Braised Napolean: Bolognese & Spicy Marinara with Sautéed Spinach and Creamy Polenta $21
Weekend Cocktail
Pair of Queens: St. George Spiced Pear Liqueur, Proclamation Irish Whisky, Cane Sugar, Fresh Lemon
M’tucci’s Moderno
6 oz Black Angus Filet: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34
Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $27
10 oz. Veal Strip: Garlic Mashed Potatoes, Braised Haricot Verts, Roasted Garlic Demi Glace $32
Weekend Cocktail
Infused Mule
M’tucci’s Twenty-Five
Black Truffle Mushroom Ragu, House Spaghettini, Fresh Herbs, Parmesan, Parsley $16
Pan-Seared Rockfish: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $23
16 oz. Veal Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $37
Italian-Style Chicharrón: Sackett Farms Confit Pork, Re Chile Fennel Honey, Arugula, Lemon Oil $6
Weekend Cocktail
Genovian Pear Juggler: Nikle Gin, St. Germain Elderflower, Pear Purée, Tiki Allspice Bitters, Egg White, Agave & Fresh Lemon
Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno
Thursdays @ 6:30 & Fridays @ 7:30
11/26
Jason Seel @ Moderno
December
12/2
Lani Nash @ 25
Kirk Matthews @ Moderno
12/3
RJ Perez @ Moderno
12/9
Jason Seel @ 25
Cali Shaw @ Moderno
12/10
Lani Nash @ Moderno
12/16
Kirk Matthews @ 25
RJ Perez @ Moderno
12/17
Jason Seel @ Moderno
12/23
Amy Faithe @ 25
Eryn Bent @ Moderno
12/24
?? @ Moderno
12/30
RJ Perez @ 25
?? @ Moderno
12/31
Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30
Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30
January
1/6
Cali Shaw @ 25
Jason Seel @ Moderno
1/7
Lani Nash @ Moderno
1/13
Kirk Matthews @ 25
Sloan Armitage @ Moderno
1/14
Eryn Bent @ Moderno
1/20
Amy Faithe @ 25
RJ Perez @ Moderno
1/21
Kirk Matthews @ Moderno
1/27
Lani Nash @ 25
Melissa Rios @ Moderno
1/28
Jason Seel @ Moderno
Thanks for reading. See you next Friday. Ciao!
