Take the Hobbs Cure
Applewood Smoked Meats

"If you took afresh leg of pork and cooked it in the oven, you would simply have roast pork. But if the pork leg is immersed in a brine bath and thoroughly saturated, it is "cured." That same leg of pork,rubbed with a dry cure, could become prosciutto; a pork belly, pancetta." —Hobbs Shore

Hobbs Shore with Chef Thomas Keller of the French Laundry

It's been over 20 years since Hobbs Shore took up the artisan craft of curing meats for top bay area chefs, a skill he had learned as a child in the Hudson River Valley from his grandfather. Hobbs Smoked Applewood Bacon is a staple among the top chefs such as Thomas Keller, Bradley Ogden, Nancy Oakes, Heidi Krahling and many others. The high quality of all his products inspire professionals to use his products in unusual ways. Travigne uses a lot of pancetta and proscuitto by Hobbs, and Chez Panisse uses the bacon that only Hobbs makes. His quality is legendary in 'foodie' circles, and it has made Hobbs Shore of West Marin a bonified 'foodie'.

One of the things you learn when the top professionals in your field love what you do, is it becomes more fun than you thought. Hobbs is playing at the top of his game, and he loves it. Hobbs takes no short cuts, ensuring the consistent high quality of his product. Just 5 years ago, Hobbs delivery list consisted of 150 high-end customers, very few distributors, and very few select stores. He has grown primarily from word of mouth, delivering his products today to over 500 top bay-area locations, with some shipping out of state, and a few select outlets that have tracked him down, such as Dean & Deluca's, Woodlands Market in Kentfield, A.G. Ferrari's, and Whole Foods Markets throughout the Bay Area.

Hobbs continues to give the basics of what are the main ingredients, as well as considerations, in producing cured meats. "Making a dry-cured prosciutto is part chemistry and part art - a continual challenge to capture the spirit, flavor and color and to preserve the integrity of the age-old tradition. There are no short cuts. It takes time and a lot of feeling, touching and smelling before the results speak for themselves. Dry curing is mostly instinct, a feeling for what will create a "taste memory" on the palate."

Even so, the products he create are known for their consistency, an element of top consideration to chefs catering to demanding clienteles. Executive Chef Brian Widmer formerly of Moose's, speaks highly of the consistency. "He does so many things - and they are all so well balanced - so consistent." Utilizing the smoked chicken to make hand made gourmet ravioli and pancetta, an important ingredient in his bolognese sauce, Brian appreciates the artistry Hobbs has developed in creating this product. " If you have something you can count on, you use it. If it is not the best, you don't." Hobbs loves to sell to the foodservice sector. "When you sell to the chefs, they know what to do with the product, and that is so rewarding!"

Hobbs' Applewood Smoked Meats
San Rafael, CA 94901
415-453-0577
415-453-1653 fax