Pasties, Porketta, Sarmas and Sandwich Loaf: Only on the Iron Range

As many know, I’ve lived on the Iron Range my entire life (except the couple years I lived in Duluth while I attended college). However, from time to time I travel outside the area, and I’ve eaten at many, MANY restaurants. But there’s one thing that I sometimes take for granted, and that’s really good, authentic Iron Range cuisine. What’s so special about Iron Range cuisine, you ask? If you’re a true Ranger, you know exactly what I’m talking about. But if you exist elsewhere, then let me fill you in on some great tasting meals  that you cannot enjoy anywhere but HERE.

Pasties: this word is not to be confused with some erotic attire worn on stage by women in Las Vegas. Get your mind out of the gutter; the word is pronounced with a short “a”. This flaky pie-like crust, traditionally filled with beef, carrots, potatoes, onions,rutabaga and smothered in ketchup, has always been a staple for Iron Rangers. Several “home-style” cafes offer fresh-made pasties on a weekly basis. Mary’s Morsels in Eveleth holds a $4.75 special every Thursday. In fact, you may want to order four or five to go; they make a hearty dinner, the kids love ‘em, and here’s a BONUS: I don’t have to cook. (I must correct myself on a claim I made earlier: these tasty pies are rampant in the Upper Peninsula of Michigan. I remember my Grandpa taking my sister and me every Sunday in the summer to Tony’s for a fresh pasty.)

One taste unique to the Range is porketta. If you travel to the Twin Cities and ask for this in the grocery store, you’ll most likely get a funny look and a “Pork-what?” in return. Porketta has got to be one of my absolute favorite cuts of meat. The special seasoning combination of fennel and garlic give a flavor that cannot be duplicated and is delicious in a sandwich or alone with roasted potatoes. And guess what? You can get one any day of the week: Poor Gary’s Pizza in Virginia serves their BIG Porketta Sandwich with pickles and chips daily for only $4.00. I’ve eaten quite a few of these babies and they are de-lish.

The other day I asked my mother out for lunch and she insisted we go somewhere that has good sandwich loaf. This is not an easy dish to prepare as it contains layers of egg salad, ham salad, tuna and cheese and then it’s coated with a cream cheese frosting. Sounds yummy, doesn’t it? Well guess what again? Mary’s Morsels in Eveleth makes a great one and just about every Wednesday, North Gate Cafe in Virginia features their famous sandwich loaf.

Sarmas, similar to cabbage rolls (Rangers will tell you they are different) have always been a popular tradition on the Iron Range. Recipes vary: some make them with ham, others pork and beef. They are then wrapped in cabbage leaves, baked, and sometimes topped with a tomato sauce, although I’ve been told this is optional. My Aunt Rose makes some of the best Sarmas I’ve ever tried. I know that Mary’s Morsels cooks up this special often and they are a close match to my aunt’s recipe, full of flavor and very satisfying. Instead of the same ol’ burger and fries, you ought to give these a try some day at lunch. If you check out What’s For Lunch at Rangebuzz.com, you will know exactly when Mary has these on special.

Pasties, porketta, sandwich loaf and sarmas–true Iron Range cuisine–are some of my favorite foods that I can only taste on the Range.