Bravo, BAVA BROTHERS Italian Cured Meats and Spread!

(Gerry Furth-Sides) Carefully, packed BAVA BROTHERS Sopressata, Cervelatta and ‘Nduja’ Calabrese arrived at our doorstep, as efficiently wrapped as if we visited a butcher shop in Calabria.  And it was exactly when we were craving an Italian experience after looking through Drago Ristorante party pictures and swooning over a post by Elizabeth Minchilli.  Multi grazi, universe and BAVA BROTHERS.  For details and ordering, please see the website. //www.bavabrothers.com

Classic 4th generation BAVA BROTHERS’  fennel-flavored spicy Sopressata, the newer,  Sopressata ‘Nduja’ Calabresespread and Cerveletta Calabrese were in the combo box.  The astonishing spread of pork is blended with sun dried tomatoes, garlic and extra virgin olive oil, grown “and kissed” by the California Mediterranean sun.  It is so rich it is almost unctuous and more than satisfying as a sandwich, with or without greens!

Just opening the package inspired a composed salad of the sopressata;  silver chevre cheese; “Nduja” spread and an aioli for the greens; roasted hari cot ‘vert,  Spanish olives and ciabatta slices plus Melissa’s Produce peewee potatoes and baby heirloom tomatoes.   The cured meats stand up to being eaten solo (We know. We tasted when we opened them!), with  about any egg dish or even topping a favorite homemade pizza or pasta recipe.  In fact, since the Sopressata creates a flavor reminiscent of pepperoni,  it is become a popular alternative to pepperoni as a pizza topping in the US.

What is Sopressata?  An Italian dry cured salami prepared with pork, though is may also be made with beef.  It differs from traditional salami because of its much coarser grind, and also its spiciness since pepper flakes are often in the mix.   We found that this spiciness arrives at the back of the mouth as a very pleasurable heat, not spikiness.   Sopressata may be seasoned with garlic, oregano and basil, as well as the Calabrian fennel.   Sopressata, just like salami, are salted, then air dried to preserve them. They are hung to dry between three and twelve weeks, during which time they lose nearly 30% of their weight. To allow for this, they are typically pressed with a weight during the drying process which gives it its distinct flattened and wonderfully novel shape.

There are many regional varieties well known for making this cured meat, but Calabria is known as the most classic and highest form.

The slightly sweeter Cervelatta complements the spicier Sopressata.  It is soaked in white wine and flavored with peppercorns, fennel seeds, gloves and garlic, and contains no added hormones, no nitrates and no artificial ingredients.  In it are All-Natural Pork, White Wine, Sea Salt, Fennel Seeds, Coarse Pepper, Garlic, Cloves, Dextrose, Milk Powder, Starter Culture.  As the BAVA BROTHERS described it, “Even us Calabrese need a little sweet to balance our spice.”

The history of these cured meats goes back to pork being preserved since ancient times when the Greeks colonized areas of Southern Italy, particularly the Calabria region. Residents of southern Italy taught the soldiers how to prepare this preserved form of pork, which the  Romans wrote of as “minced meat, preserved in pork guts” using salt and pepper to help preserve.”

“Born in Calabria and handcrafted in California” is still the BAVA BROTHERS motto after four generations.  Today the recipe remains the one “born” in Calabria, then brought to America by a grandfather when he emigrated from the small mountain town of Simbario in 1921.  Each winter in America the entire family gathered to make a batch, and then preserved it in olive oil, just like grandpa did in Simbario,  for special occasions in the coming year. Only the highest quality pork and spices and curing it in a homemade drying room chilled by that famous cold Chicago air.

Continuing the family’s heritage,  4th generation Steven Bava  founded the company with his brother, Eric.  All products feature the same unique Calabrian flavors, and are handcrafted with the highest-quality ingredients and minimally processed, “just like Grandpa Bava did in Calabria.”  These days,  all-natural heritage pork is sourced from Iowa,  where the pigs are free from antibiotics, added hormones and HGPs (hormone growth promotantes). Herbs and spices are all-natural and sourced from a California supplier with the highest quality standards.

BAVA Brothers has expanded five-fold across the Los Angeles area in the past year, offered in gourmet and traditional food markets, including Bob’s Market (Santa Monica); Co-Opportunity Market (Culver City,Santa Monica),  Eataly Los Angeles,  Gelson’s Market (all 27 locations),  Lady and Larder, Monsieur Marcel Gourmet Market and Pantry LA. as well as online.