Slow Food Nation '08

Fort Mason Center | Included with Taste Pavilions Ticket: $45 – 65 | Saturday, August 30; 11am – 3pm; 5pm – 9pm | Sunday, August 31; 11am – 3pm; 5pm – 9pm

Southern-style country ham, New Mexican buffalo jerky and Chinese-American dried sausage represent new and old American food traditions that artisan producers across the country work to renew and make flourish. An exhibition space modeled after old-fashioned butcher shops showcased these cured meats and provided the backdrop to plates of innovative charcuterie from across the country assembled by local chefs and producers. Visitors learned what salt, spices and time can to do to make any part of an animal absolutely delicious.

Featured meat-curers:

•    Bovolo, Healdsburg, CA
•    Café Rouge, Berkeley, CA
•    Eccolo, Berkeley, CA
•    Fatted Calf, Napa, CA
•    Fra’ Mani Handcrafted Salumi, Oakland, CA
•    Perbacco, San Francisco, CA
•    Sensuous Farms, Sonoma County, CA
•    Loulou’s Garden, Escalon, CA
•    Black Forest Bison Co., Colorado Springs, CO
•    La Quercia, Norwalk, IA
•    Colonel Bill Newsom’s Kentucky Aged Hams, Princeton, KY
•    Zuke’s Charcuterie, NC
•    Farmers Daughter Brand, Carrboro, NC
•    Marché Provisions, Eugene, OR
•    Caw Caw Creek Farm, Columbia, SC
•    Edwards Hams, Surry, VA
•    Salumi Cured Meats, Seattle, WA