Chestnut Valley Classic Charcuterie has designed an exclusive line for Whole Foods Market Third & 3rd, opening December 17th in the Gowanus neighborhood of Brooklyn, to bring back the Italian heritage of the original Brooklyn pork stores. Classic is a natural tie-in between the borough and its Brooklyn-accented charcutier, Charles Ventre.
Locally Produced Chestnut Valley Classic Charcuterie stands out from the crowd. The 10 varieties of toothsome, full-flavored cured meats are ready to slice and savor now. Yet, like Bordeaux and cheese, Classic hand-crafted charcuterie grows better with age.
Strings of attached links and fat, bundled chubs evoke the old days. Before refrigeration was invented, sausage would be suspended from the rafters to age. As the good mold established itself in the store’s air, dustings of white settled into the crevices.
Chestnut Valley Classic reproduces this process. The essence of the mold permeates the cured meats. A fuller, more complex flavor and good-mold coating set the line apart. A Ripe and Ready Date predicts when the sausage will begin its journey to the table.
Whole Foods Market’s Third & 3rd location in Brooklyn will be the first Whole Foods Market to install an Old World-style Aging Room in its deli department. The aging cured meats will be suspended in full view.
Source: Chestnut Valley by Transatlantic Foods
