Borsellino Salami // La Quercia // Norwalk, IA
Italian salami from Iowa? We warned you about breaking rules. The secret’s in the name: The oak trees under which Parma pigs fatten up on acorns is also the official tree of the company’s founders’ home state. But when you use local, sustainable meat (fennel-spiked Duroc-Berkshire butt), do your work in an energy efficient factory, and hawk the finished product in biodegradable plant-based packaging, well, who cares where it’s made? Don’t sweat the provenance — focus on the pan at hand. For a perfect meaty sandwich spread, fry a few salami slices in olive oil until crisp, toss in a handful of mushrooms, turn down the heat and simmer, adding butter as needed. Spoon onto thick-as-an-oak-trunk toast, and top with a fried egg.