It’s no secret that Steve Saka, owner/founder of Dunbarton Tobacco & Trust, is not only a cigar fanatic, but something of a foodie as well. A wide variety of Saka’s favorite dishes can be found throughout his cigars, perhaps none more warm and welcoming than the Polpetta.
Italian for Meatball, the bite-sized 4″ x 48 cigars are as easy to scarf down as a fresh plate of grandma’s meatballs on a Sunday afternoon! This is a fun project that got its start as an event exclusive for Dunbarton, being a special treat for cigar attendees. This was used as a placeholder, allowing head chef, Steve Saka, time to perfect his recipe and unique manufacturing process.
This is where things get interesting, as the cigars combine the premium flavor of long-filler cigars with the affordability of short-fill cigars… amounting to mixed-fill “meatball” deliciousness. Where similar such cigars often “grab up” the loose tobacco trimmings and bind/wrap ’em, the Dunbarton Polpetta uses a specific recipe. This includes only tobacco trimmings from Dunbartons’ fan-favorite Mi Querida, Triqui Traci, and Umbagog. These short fillers are joined by long-filler from Nicaragua, a Mexican San Andrés binder, and a dark/gritty Connecticut Broadleaf wrapper. Now manufactured on a regular basis, the Dunbarton Polpetta cigar is ready to be stocked up and enjoyed at your discretion! These tasty treats are medium to full in body, unloading with maduro-heavy flavors of earth, toasted oak, black pepper, fresh coffee, and baker’s cocoa.