This must be one of the most delicious books ever. As usual I was reading it on my evening commute, and boy did it make me hungry. The book isn’t particularly well written, but those things would look just as delicious in a People’s Daily editorial.

There are a few obvious omissions of famous gourmet materials, as the author mentions, e.g. olive oil and foie gras. His criteria for inclusion is more about exclusiveness: there’s only one place in the world that can possibly produce it.

This post is simply a note. The story of each one can easily fill a book.

Aceta Balsamic Tradizionale di Modena

  • Material: Trebbiano, lambrusco grape
  • Environment: Wood barrels in attic
  • Production time: >= 12 years. > 25: Extra Vecchio
  • Production volume: 20,000 100ml bottles
  • Brand: Acetaia Malpighi, Acetaia del Cristol
  • Cooking and gourmet companion: Roast vegetable, Parmesan cheese, strawberry
  • Comparable: Aceta Balsamic Tradizionale di Reggio-Emilia
Balsamic

(brochure)

Huître Bélon de Bretagne

  • Material: Ostrea Edulis
  • Environment: Brittany seashore, then Bélon river head
  • Production time: 18 months in the sea, 2 months in river
  • Production volume: 1000 tons
  • Cooking and gourmet companion: Chablis white wine
oyster
(image)

Poulet de Bresse

  • Material: 2kg (sans feathers and intestines)
  • Environment: Grassland, 5000m2/500 chicken, fed with corn and milk
  • Production time: 5 weeks in house, 9 weeks on grass, 2 weeks in epinette
  • Production volume: 1 million
  • Brand: Chapon de Bresse (osten) > 3kg; Poularde de Bresse (fat hen)
  • Cooking and gourmet companion: roast
chicken

Fleur de sel de Guérande

  • Material: sea water
  • Environment: 1000 acre, 7820 oeillet
  • Production time: 2 large tides/month; 5 days to oeillet
  • Production volume: 10,000 tons of salt; 200-400 tons of fleur
  • Brand: Le Guérandais
  • Cooking and gourmet companion: as condiment
  • Comparable: Ile de Noirmoutier, Ile de Ré, Ria Formosa, Camargue
salt

Jamón Ibérico de Jabugo

  • Material: Iberia pig (pata negra, “black-foot”) 150-180kg, leg 10kg
  • Environment: Dehesa (acorn wood), 1 hectare/pig
  • Production time: 18 months live, Salt 1day/kg, Dry 3 months/kg, Cellar 6-18 months
  • Brand: Grade: Bellota > recebo > cebo/campo/pienso. Region: Huelva, Guijuelo, Extremadura, Pedroches
  • Cooking and gourmet companion: Fino/manzanilla sherry, La Rioja red wine
  • Comparable: Prosciutto de Parma, Prosciutto de San Daniele, Jamón Serrano de Trevélez
JamonIberico

(
image)

Parmigiano-Reggiano

  • Material: 16l milk makes 1kg
  • Environment:
  • Production time: 1-1.5 years: fresco, 1.4-2: vecchio (best), 2-3: stravecchio
  • Production volume: 300,000 cubes
  • Brand:
  • Cooking and gourmet companion:
  • Comparable: Grana Padano, Lodiagiano, Trentino
parmesan

Roquefort

  • Material: Lacaune sheep, 5kg milk makes 1kg, Penicillium roqueforti
  • Environment: Causse, Fleurine
  • Production time: 4-9 months
  • Production volume:
  • Brand: Société des Caves, Papillon (black is best), Cabriel Coulet
  • Cooking and gourmet companion: Sauternes, Pecan, grape
  • Comparable: Bleu d’Auvergne, Blue des Causses, Gorgonzola, Cabrales
Roquefort

Tartufo bianco di Alba;
Truffe noire du Perigord

  • Material: truffle
  • Environment: Loose gravel ground, acorn wood
  • Production time: 1 year
  • Production volume: white 2000kg, black 30,000 kg
  • Brand:
  • Cooking and gourmet companion: Demi-deuil, Risotto
  • Comparable: Champignon Terfez, Tuber aestivum
white truffle

black truffle
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