M'tucci's Bacon & Sausage
/Many good things have come from our association with Sackett Farms in Mt. Ayr, IA. Not least of these is a steady supply of heritage breed pork for our guanciale (cured pork cheeks), Smoked Pork Chops, and several cuts that appear on our menus regularly.
Our commitment to purchase a set number of pigs monthly meant that we could develop our own recipe for Italian Sausage and for Cured Bacon. Following the success of our Artisanal Italian Sausage, which was released two summers ago, we decided the world needed M’tucci’s Smoked Artisan Dry-Cured Bacon.
“Our theory on bacon is the same theory we follow with all of our house made products, keep it simple and don't take shortcuts. The process we use for curing bacon is the same that people have used for more than 100 years. When it came time to produce it on a large scale, we knew we needed to keep this process. That means that it takes twice as long as most bacon to cure, but it makes a difference in the flavor,” said Company Chef/Partner Shawn Cronin.
Executive Chef/Partner Cory Gray said that deciding on both the process for the bacon and the recipe for the sausage were not quick processes.
“We did a lot of experimenting with spices, cuts of pork to grind, ratio of fat to meat, and the best amount of red wine for the sausage. There was a lot of back and forth with the Italian/American family that runs the processing facility,” he said.
“The process for the bacon was more technical. We had to find the right amount and type of salt for curing and decided sea salt is best. Then we experimented with the time for curing, the right type of wood and the length of the smoking process. The entire process can take five to ten days based on the size of the belly”
Both of these are packaged and available in all of our restaurants and in area Albertsons Markets.
Cory demonstrates of few of his favorite uses for M’tucci’s Bacon.
The uses for our flavorful Italian Sausage are endless. Here is an easy recipe for your next meal. This recipe has origins in Southern Italy and usually features Orecchiette (little ears). For this dish Cory uses our House Made Campanelle.
Weekend Specials
M’tucci’s Italian
Ravioli - Spinach & Ricotta Filling, Roasted Chicken, Capers, Anchovies, Thyme Brown Butter $27
14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37
Pan-Seared Yellowtail - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $31
Braise - Pan-Seared M’tucci’s Green Chile Bratwursts, Horseradish Mashed Potatoes, Sautéed Pancetta and Kale, Dijon Mustard Créme Fraiche $29
Weekend Cocktail
Smokey Pica Fresa - Dos Hombres Mezcal, Maraschino Liqueur, Strawberry Infused Aperol, Fresh Lime Juice
M’tucci’s Moderno
14 oz Hand Cut Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $42
Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29
Roasted Chicken & Tortellini - Mushrooms, Red Oion, Roasted Garlic, Demi Glace, Tortellini $23
Weekend Cocktail
Wedding Season - Wheelers Gin, Hibiscus-Infused Wheeler Gin, Ramazotti Rosato, Ginger Syrup, Simple Syrup, Fresh Lemon Juice, Orange Bitters, Soda, Splash of Vera Wang Rosé
M’tucci’s Twenty-Five
Risotto agli Spinach - Spinach Risotto, Agave Braised Carrots & Parsnips, Fennel/Honey Glazed Smoked Prosciutto Cotto, Fresh Roma Tomatoes, Local Feta Cheese $21
Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $36
14 oz Hand Cut Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42
Weekend Cocktail
Back Porch Sour - Lavender Gin, Peach Alchemist, Fresh Lemon Juice, Agave Simple Syrup, Egg White
M’tucci’s Bar Roma
Cold Smoked Sackett Farms Pork Chop - Chia & Vanilla-Brined Pork Chop Seared with Butter & Brown Sugar, Char Roasted Ginger & Cardamaro Glazed Carrots, Braised Spinach, Crispy Salt Water Potatoes, M’tucci’s Strawberry Shrub Balsamic Reduction $27
Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $33
Weekend Cocktail
Rainbow Bar - Featuring 9 Special Cocktails for Pride Weekend
Live Music for June & July
M’tucci’s Bar Roma - Wed 6:30-8:30
6/10 - Justin Nuñez (Saturday Nob Hill Music Series - Noon - 2:00)
6/14 Gilbert Uribe
6/17 Jazz Traveler (Saturday Nob Hill Music Series - Noon - 2:00)
6/21 Justin Nuñez
6/25 Gilbert Uribe( Only Sunday in June)
6/28 Shane Wallin
7/5 Shane Wallin
7/12 Delaney Davis (feature)
7/19 Lani Nash
7/26 Shane Wallin
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
6/9 Chessa Peak
6/15 RJ Perez
6/16 Nathan Fox
6/22 Cali Shaw
6/23 Gilbert Uribe
6/29 Amy Faithe
6/30 Alex Long
7/6 RJ Perez
7/7 Javier Ortega
7/13 Eryn Bent
7/14 Delaney Davis (feature)
7/20 Matt Jones
7/21 Alex Long
7/27 Chessa Peak
7/28 Cali Shaw
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
6/9 Jacob Chavez
6/15 Alex Long
6/16 Chessa Peak
6/22 Eryn Bent
6/23 Cali Shaw
6/29 Lani Nash
6/30 Alex Maryol
7/6 Matt Jones
7/7 Justin Nuñez
7/13 Delaney Davis ( feature )
7/14 RJ Perez
7/20 Jacob Chavez
7/21 Matt Jones
7/27 RJ Perez
7/28 Lani Nash
Thanks for reading. See you next Friday. Ciao!
