Hapa Meats Hit the Street

char·cu·te·rieNoun/SHärˌko͞otəˈrē/

1. Cold cooked meats collectively.

2. A store selling such meats.
Go hog wild for Hapa Ramen's famous Charcuterie Kits! For $30 you can get an array of specially-made meats such as pancettass, pâtés, lardo, and panchettas prepared by Richie Nakano himself from whole Riverdog Farm pigs in Capay Valley. Read more about the kits on SF Weekly and Grubstreet!

You can still by cured meats individually, at $1 per ounce. Slices of the terrines and patés sell for $3-4. They are vacuum-sealed and keep a while in the fridge. And if you want an easy dinner, $8 fresh ramen kits are always available from Hapa Ramen at MCM.

MCM Preserves Tradition (part 3) - Hapa Ramen

Richie Nakano founder of Hapa Ramen is best known for selling homemade ramen soup at the Ferry Building Farmer’s Market. But, the reason why Richie loves his new stand at the MCM is because now he can also be known for his meat curing mastery. He and his crew receive an organic-fed, sustainably-raised pig a week, and truly honor the animal by butchering the cuts themselves and using every bit to make lard; ramen (with the belly and shoulder); Pickled Pig Feet Terrine (cured in soy, sugar, star anise and white vinegar); Smoked Bacon (over hickory and almond wood); Guanchale (Italian style cured pig’s jowl – like bacon from pig’s cheek- that’s excellent for making carbonara); Sake-Cured Sausage (uncased); Paté (country style and bacon & liver); and a truly delicious Mac n’ Head Cheese (slowly-braised pig’s brains and macaroni terrine). Richie took his first cooking lessons from his grandfathers. Richie’s Japanese paternal grandfather is a chef and taught him how to cut fish, make dashi and miso soup. On his mom’s side, his English grandfather is a gardener. With his mom, he taught Richie how to grow food in the back of the house and use herbs for cooking. Before setting up his own shop, Richie worked in a few favorite San Francisco restaurants such as Nopa and Sushi Ran. Now he is making his own artisanal and sustainable food! At the Hapa Ramen stand you can also find Almondac Mustard, French-style pickled baby shallots and carrots, Kimchi, preserved Meyer Lemons, and other preserves. Come on through and say hi to Richie, Susanna, Kevin, Svet and the Hapa crew!

Hapa Ramen - New Mission Community Market Vendor

Welcome Hapa Ramen! Not only supplying the Mission with easy and awesome take-home ramen kits, but also growing and butchering their own organic Riverdog Farms pigs -- they  bring'em in whole and butcher the pigs themselves. Hapa Ramen uses some of the meat for chashu in the ramen, and then plays around with some of the other parts to create tasty pork treasures and bring you stuff like:

• Hickory and Almond Wood Smoked Bacon
• Guanciale (Cured Pork Jowl)
• Pancetta Lardons
• Pickled Pig's Feet Terrine
• Macaroni and (head)cheese
• Country Style Pate
• Bacon Infused Liver Pate

 

And they 're always creating tasty foods to pair with the pork or ramen. Or just because it tastes good. So this week there's:

• Moroccan Spiced Preserved Meyer Lemons
• Konbu Tsukudani (Soy, Sake, and Ginger Simmered Sea Kelp)
• Knoll Farms Fig and Apricot Preserves
• Almanac Beer Mustard
• Lard

Hapa Ramen comes to MCM this week!

 

Every street needs its food and every home its noodle. Now you can have both! Hapa Ramen joins the Mission Community Market this Thursday! Make traditional ramen into a modern masterpiece in your own home, with take-home kits of organic meats, local vegetables, one-of-a-kind noodles and Hapa's unparalleled craft. Come welcome Richie, Susanna, Kevin, Sky, and Svet the Mission Community Market! This Thursday 4-8, and onward!