Jimmy Kimmel & Brad Try 7 Different Cured Meats | Taste Buds | Bon Appétit

i know i said i was gonna wait but i didn't see if we can get some nice ribbons brad i asked the doctor and he said it's not healthy he's lying to you jimmy you gotta get another opinion hey guys i'm brad leone this is taste buds where we taste and explore foods today we're going to be tasting some salted pork products my guest today jimmy kimmel [Music] thanks for coming in jimmy and thanks for joining taste buds man i'm really excited that you could join i think we have a really fun little sample of some cured pork products i feel like you know the difference between like prosciutto and and and salami my body's like 82 percent cured pork correct me if i'm wrong you did you were you born in in new york jimmy in brooklyn yeah and then we moved to las vegas when i was nine well before i before i start uh you know questioning you like a cop should we jump into the first uh uh let's open up the first package yeah all right so jimmy the first one is obviously a dried a dried salami salami all parts olympia provisions france so how are we eating this we're just peeling it and and uh biting into it or you're slicing it you know what you could do hey whatever you're into jimmy okay i peel the casing i'm a casing peeler yeah i think it's nice nice to peel the casing it gets stuck in your teeth yeah no one needs that with sausage it's not a garbage can right you use better pork better fat better salt as silly as that sounds you're gonna get a better sausage can i tell you something i once went and visited this guy who was a hunter and he made wild boar sausage he was very very proud of this sausage that he made was it good it was one of the worst things i've ever eaten absolutely disgusting eli did a nice job with the salami this ain't no wild boar musk that you got in italy or whatever you were having huh a little bit of funk nice little nuttiness right it tastes like it's mature it's the pork equivalent of a really good dry aged steak i think and that flavor that depth you're getting is because what they do over at olympia is they hang them all that bacteria and mold and yeast that's grown on the outside is all natural so they're doing it in like the old world way where they're fermenting it and letting it age in these temperature controlled rooms where that flavor is around allowed to really develop and occur naturally if it ain't broke don't fix it they've been doing this kind of stuff for a long time my grandmother used to make sausage that's how she died really oh my god actually she fell off a ladder but uh no we bought our sauce did she really fall off the ladder i mean she did yeah number two so what are we looking at here a little pancetta sliced up someone did the work very nice yeah i'm a huge fan of pancetta me too i love it i love it pancetta belly ends meat italy you know what i like to do with pancetta i fry it like bacon oh yeah i think it's really nice if you fry it up it's fantastic especially the thin stuff yeah turns into like a kind of a perfect almost a little funky bacon i know i think of it as a healthy version of bacon because it's so much thinner even though i know that it is in no way help well you know it depends who you ask brad i asked the doctor and he said it's not it's not he's lying to you yeah you got to get another opinion it does kind of remind you of a bacon right it's got a nice amount of that salted fat where it gets real buttery and it does it has that kind of in like a really pleasant way like a little bit of a barney kind of nuttiness you know what it actually smells a little bit i know this is not gonna sound great because it tastes great but it smells like a dog that hasn't had a bath in a while or even like a dog that hasn't had a bath in a while but then got caught in a very light rainstorm you know where that smell just comes out it's ripened on it that's exactly right number three this one's weighty this one's solid hello friend yeah so yeah prosciutto pig leg vincent's italy oh this smells so good it smells so good and if you're a fan of cured pork i mean it's kind of like the parmesan right this is like it's hard to not like a really good prosciutto this is the classic oh that's really good that's the move that's some of the best prosciutto i've ever had i tell you you know sometimes the prosciutto is very dry and a little bit stiff right and sometimes maybe the prosciutto that isn't so good is usually like this but this is great prosciutto and it's just got a little bit of stiffness it's nice and soft which i like but it doesn't have that like raw you know some of them where it's like they're kind of young still where it's like it's soft but it kind of feels undercurrent like this is done this would make for a real good sandwich that's for sure imported from parma italy this prosciutto has a slightly nutty flavor due to parmesan or aggiano's whey that is mixed into the pig's diet wow little fun fact friday jimmy that's a good way of getting some cheese into your pork is to feed it to the pig i love it i've eaten so many delicious things i bet i would be just great to eat you look like you lost a little weight maybe if we went back a few years you're right i would be tastier in the 90s you know let's let's get off the cannibal train here we'll get back on to the we'll get back on to the pig wagon one thing that i can always tell the quality prosciutto it's soft you can bite it without having this like stringy raw meat effect like you know when you eat a pizza and it's too hot and it burns the roof of your mouth and you feel those strings of flesh coming down that's horrible that's what the prosciutto is like see i'm back on the cannibalism all day with this guy we'll go to wha what are we on number four oh mine weighs like a kilo i don't know how big yours is mine's small i got a little four i have a a lowercase four over here i'm gonna open this bad boy up oh yeah oh i got a good wow whatever you got it's not as good as mine we're looking at the guanchale cheek saloonery bellissi i don't know how to say that salim maria belissi italy it's the cured smoked pork jowl right a little cheek yeah i think yeah that's it looks kind of cute on you i got a deli slicer i feel like you you probably have one too i have a huge deli slicer the guy who sold it to me is like don't ever operate this don't touch this it's beautiful it's an italian red italian deli slice oh amazing have you used it since i have oh i have come on i'm gonna tell you i just don't like to tell anybody because i promised i wouldn't but well don't worry no one watches this show what do you think brad slice is thin or in little chunks for our purposes jimmy i would slice it on the thin side how you're gonna be tasting it for cooking purposes chunks like render down is like bacon is fantastic yeah let's fire this bad boy up real quick see if we can get some nice ribbons i grew up that was my first job was running a deli slicer my first job was working in a freezer of a seafood store whenever they threw any expired seafood out like a calamari salad or something i'd stand by in the back of the store behind the dumpster and i just eat like yes with a spoon i'd eat as much of it as i could before throwing it away that you know it might be frowned upon in some places but that's okay you know it's not food waste is a bad thing you know and it's happening all over the world right it's salty in a good way and how would i describe it almost sweet it's uh almost got a little bit of sweetness to it mine has some spices rubbed on the outside a little bit of pepper but there's also like something warm on it it has like some kind of i can't put a finger on it but it's very very welcoming i like the the word welcoming to describe food it's nice yeah yeah thanks jimmy i think i would benefit greatly from a deli slicer right now because it's a little bit chewy big time it's like i feel like i've gotten some guanciale flavored gum unless it's see-through thin where it kind of doesn't matter it needs to be that fat needs to be rendered in my opinion uh yeah i guess we should have gave you a little warning on that that's okay but hold on to that stuff because it's a fantastic ingredient to cook with render it out with some onions it'll blow your mind you've probably had it a thousand times restaurants use it all the time because it's such an amazing ingredient by the way here's how you know we're enjoying ourselves look at my fingerprints they are greasy as can be number five now this i love and i'm going to tell you why i love it it's got a guy on there he's beautiful oh i got the same one him we could eat you ain't kidding bud put that on a t-shirt i wonder who that guy is he's got to be dead right there's no way no way that guy is alive they don't even know that they use this image this is called sallow fat back european american sausage company ukraine and russia inspired a couple of bay leaves on there hey you like bay leaves i you know i don't know if i like them but i put them in my sauce because that's what my mother did and uh and of course you have to make sure to count them beforehand or you could potentially die oh my god my mom kind of said that making tomato sauce make sure you don't you gotta pull out the bay leaf because you can get poison from it i don't know if that's actually true i don't think it is if there is poison in them we probably shouldn't put them in anything a little a little ed gain for you tell you what it's pretty good it is tasty yeah i don't know if i trust it i don't know if you can trust this guy i don't know like these might not be happy but the product is it seems very consistent and the fat is super white and clean the flavor is nice i mean they got that salt all the way through it it's kind of like you want it real thin you want it over hot bread or melted you pull a steak off and you want to let it rest you put this over top of it and kind of just melt onto it you know i like that would you throw it on a little bread yeah i did that's the move i'm not sure how to describe it it's soft but a little bit chewy it's got a really nice texture right now there's a tenderness to it right like you can put your tooth through it if i went to a sushi restaurant and they they slice this and put it on a little piece of rice i think i'd stop it i'd be pretty psyched you two for two nailed it because in my little cheat sheet notes here sal in ukraine ukrainian sushi sometimes it is referred to as there you go ukrainian he's a super taster multi-talented that jimmy i'll tell you i know my ukrainian sushi you ain't kidding man you nailed that one god well let's just jump into number six because you know you're blowing me out of the water here well what is this i don't even know how to pronounce this you're going to be a big fan of this one i don't even know what language it is ndjua so in juwa pretty close pretty close i think it's pronounced and head ends meet italy so how do you think we should slice this so i don't i wouldn't okay it's more of like a um a dollop or a spread or a smear kind of deal yeah it's hot it's a little bit hot spicy spicy smearable not really you're not doing any big crazy chewing i mean to be honest it's probably a product that was developed a long time ago just to utilize scraps like a spicy tuna roll where they're scraping the body and using all the scraping of the meats adding some spices and boom it's delicious yeah that's really good that's what this is according to me yeah that's nice they use the head so they're scraping all the meat off of the head and that's how they're making their anduia so just a spicy spreadable pork sausage from calabria in southern italy i like it leave it to the southern italians man spreadable pork yeah come on put this in my kids lunch and see what happens yeah see how that goes are your kids good eaters jimmy my um daughter will not eat anything she um she will eat like six things they all start with the letter p it's the biggest problem we have in our house cheers to that because it could be a lot worse huh yeah that's true number number seven the last one so um i'm the worst at reading this seison sec sauce e song sec sauce e song sec that's what i said joe say song sec saucy sunset shoulder ends meet france many years ago not that many years ago i was in montreal and i was eating at a very good restaurant i won't say the name of the restaurant because what they did was illegal but the chef's dad shot a moose they had a moose heart in a cooler and the guy sliced it up real thin none of the other people at our table wanted to eat it so i wound up eating almost the whole mooseheart myself because i didn't want to offend the guy's dad how big is a moose heart jimmy it's bigger than this loaf of bread and they would slice it very thin like this you know you could taste the iron in it it tasted like liver i'm not a big organ eater necessarily but i can get into the heart and you know what i'm a big fan of that tradition of folks who you know abusing everything yeah yeah exactly yeah this is good obviously it's peppery because it has pepper in it but but easy right mild but tasty like get the sandwich stuff out right we're making an italian sub with this as a matter of fact i'm glad you said that because i was just thinking what might be nice is if i put all of these different meats oh you're gonna do it a little sandwich yeah and why not yeah i like your style it'd be nice to put some cheese on it but we're you know we're going all meat i mean how often do you have an all only meat sandwich you know what it's one of my favorite breakfasts actually when i was younger i had a fortunate opportunity to go to italy i like a savory breakfast and they had just like a really simple bread with prosciutto on it and it was like three dollars and that that was it to this day i crave those like i want to go back to that just for that i try to make it i try to i can do it pretty good as simple as it is but i guess it's just like a nostalgic driven you know uh experience look what i've made here brad i made a little sandwich for myself oh yeah you did bud hey did you put the egg did you put the andy on there yep i started with that i spread it it's almost like my condiment but i'll wait for you to get yours together before we bite it don't tell your doctor about this one he's gonna love it my doctor just took me off his patient list yeah here we go don't sleep on the prosciutto i know i said i was gonna wait but i didn't this is a miracle what has just happened here this is so good it tastes like it has cheese on it even though it doesn't it's the fat look at that oh it's so good the fat is where it's at you know that's why i'm kind of arguing with your doctor if you get good fat i do think it's good for you probably not but let's go with that anyway you know i hate favorites you know because everyone is so awesome in their own little way there um i hate to be predictable but i'd go with the prosciutto if i had to just pick one you know it was on my tongue i was gonna say it but i was like yeah duh brad everyone's gonna pick the prosciutto it's awesome it's always awesome right that's good right for my today's experience it might be the anduia the ones i've had before weren't this texture this is a little more coarse and it's just you know it's just i think it's a really cool way to utilize scrap in an animal and i also think that that combination of all those meats was absolutely delicious and i think we have something on our hands and we need to start marketing this call me when we're done with this jimmy all right we're going to send this one yeah all right i agree man i think my final answer it was putting them all together on the bread it really did make like a little magical moment there and i'm really glad i got to share that with you jimmy thank you and i just wanted to say thank you again man for coming out and um well i guess you didn't go anywhere but no thanks for joining me and being a being a guest on taste buds here we had a blast i had a blast let's do this every week and you can send me lunch every week and we'll sit here and eat together and let's get the kimmel leone sandwich going i mean this could be a big thing oh my god you have no idea how excited i am about that my whole life i wanted to like have a sandwich shop that's all i want to do five sandwiches if you there's no modifications this is what we got if you don't like it you go to mickey d's right you're not going to jimmy and brad's that's right hi jimmy call me i think we got something here i'll give you a call that was good right brad that was that actually was really good man that was a whole good run jimmy i mean i'm talking about the sandwich you know yeah no me too i wasn't talking about my guests or anything okay i thought yeah we're stroking ourselves yeah we were really great

Channel: Bon Appétit

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Id: xRU6sgtkEOs

Length: 16min 27sec (987 seconds)

Published: Mon Apr 26 2021