M'tucci's Bacon & Sausage

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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!

Italian Sausage

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Sausage making in Italy probably originated in Southern Italy in Basilicata, which was known as Lucania in ancient times. In the 5th Century BC, the Roman historian Marco Terenzio Varrone described soldiers stuffing meat into pig intestines together with spices and salt. They called the minced meat stuffed into a casing lucanica, because soldiers learned how to prepare it from the Lucanians.

The dish was served to Roman emperors who fell in love with it and its popularity then spread throughout the country. A version of the original sausage is now produced in Northern Italy and called luganega. Today its typical recipe includes salt, chili pepper, wild fennel, pepper and anise. It has a long horseshoe shape and is sold by the length instead of by weight.

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Sausage differs from North to South in Italy. Here a few descriptions from lacucinaitaliana.com:

Finocchietto mon amour: This Calabrian sausage has a similar shape but different ingredients: in addition to the ubiquitous pork shoulder and belly, there is generally also a significant amount of spicy chili pepper, in addition to sweet chili peppers.

Cervellata in Toritto: Puglia offers both pork sausages and numerous specialties that mix beef and pork. This is prepared with selected cuts of beef (70%) and pork (30%) along with a rich condiment including fresh basil, garlic, pepper, salt and grated pecorino.

Canon: In Tuscany and Umbria, their salsiccia uses fatty meats more abundantly and seasons them with salt, pepper and lots of garlic, in addition to red wine.

Sausage is not cured and must be cooked, unlike salami and prosciutto, two other prominent pork products.

Our partnership with Sackett Farm Family, who raise only heritage breed Berkshire/Duroc pigs, allows us to offer more flavorful and extremely high quality product. M’tucci’s has been making sausage since we opened, using it on pizzas, in pasta dishes and braised over polenta, but we think our dishes with pork have risen to new heights.

After a lot of testing and tasting, we’re pretty excited for M’tucci’s Old World Artisanal Italian Sausage with Red Wine to be available in Albertsons Markets and M’tucci’s Restaurants in the next week. It will be sold in one pound packages in stores in Albuquerque, Santa Fe and Taos.

The recipe was created by Company President/Executive Chef John Haas when M’tucci’s Italian opened eight years ago. The recipe had minor changes two years ago and is a blending of Southern Italian and Tuscan styles. Some of the ingredients are toasted fennel, garlic, crushed pepper and red wine. It’s all natural and does not contain any preservatives. Two videos are below, one showing how we braised it in a casing and serve it with soft polenta and one showing how to make Sausage Burgers. We know you will love it!

Prepare for sausage jokes:

What did one sausage say to the other? Let’s Link Up!

What did the female sausage say to the male sausage? Wait, did you put on a condiment?

Did you hear the one about the German Sausage? It was the wurst.

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Pasta Della Forma at M’tucci’s Italian

A popular restaurant pasta preparation in Italy and in California is now in Albuquerque - only at M’tucci’s Italian. Pasta Della Forma (from formaggio which is Italian for cheese) is finished table side in a cheese wheel. We use Fresh House Spaghettini and Piave Vecchio, a cheese from the Veneto region near the Dolomite mountains. You have a choice of two toppings:

Mushroom Duxelle: Baby Portobello Mushrooms, Thyme, Garlic, White Wine

Roasted Red Bell Pepper/Sun-Dried Tomato Relish

Pasta Della Forma: Minimum of two people, Prepared Table side $38 Chef’s Condiments Add $3

I recommend a healthy grinding of fresh pepper. A short video shows how it’s done.

Weekend Specials

M’tucci’s Italian

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $38

Pan-Seared California White Sea Bass - Sweet Potato Puree, Broccolini, Sweet Pea and Duck Prosciutto Succotash $29

Crab & Cream Cheese Ravioli: House Crispy Bacon, Artichoke & Sweet Peas tossed in a Crab Thyme Cream Sauce $23

Pasta Della Forma: House Made Spaghettini & Piave Vecchio Cheese, Minimum of two orders, Prepared Table side - $38, Chef’s Condiments Add $3

Appetizers

Beer Battered Herbed Ricotta Stuffed Squash Blossoms: Capers, Oil Pickled Zucchini $10

Clam Toasts & Pancetta with Fennel, Sun-Dried Tomato, White Wine Butter Broth $12

Weekend Cocktail

Aloha Weekend: Pyrat Rum, Pineapple Rosemary Shrub, Vanilla Syrup, Orange and Lime Juice

Sunday Only

Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

16 oz. Veal Porterhouse: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Barramundi: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $26

Crispy Chicken Confit Risotto: Wild Mushrooms, Roasted Celery & Carrots, Creamy Carnaroli Rice $19

Weekend Cocktail

Avión: made with Blanco Tequila, Creme de Violette, Maraschino Liqueur, Pineapple and Lime Juice

M’tucci’s Twenty-Five

Stuffed Sackett Farm Pork Loin: Stuffed with Seared Mushrooms, Artichokes, Spinach & Pecorino. Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $22

Pan-Seared Ono: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $21

Surf & Turf: 5 oz. Beef Tenderloin, Grilled Patagonian Pink Shrimp, Sweet Potato Mash, Grilled Broccolini, Balsamic Reduction $28

Gelato: Chocolate Hazelnut Stout

Sorbetto: Triple Berry

Tell ABQ - Taste of Summer

A new radio program that features local restaurants and is hosted by Jade and Ashley will have M’tucci’s Twenty-Five Chef/Partner Shawn Cronin as a guest on Tuesday, June 1 at 12:30. To listen to the live hour-long interview and to hear the hosts review of a recent visit to M’tucci’s Twenty-Five go to the App store for Apple or Android and download the Tell ABQ app. If you miss the live program, the show will be archived so you can listen at your own convenience. Don’t miss it!

Jade & Ashely from Tell ABQ - Taste of Summer, loving gelato at M’tucci’s Twenty-Five

Jade & Ashely from Tell ABQ - Taste of Summer, loving gelato at M’tucci’s Twenty-Five

M’tucci’s Gourmet TV Dinners

We appreciate your support, but all good things must come to an end. When the current inventory of TV dinners is gone - then they will be gone. There are a few left at each location.

Thanks for reading. See you next Friday. Ciao!