Mmm... pig parts.
Sep. 16th, 2007 09:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerWe visited Incanto yesterday, which is only a couple miles from our house. The occasion was an open house and sampling for their meat CSA - twice a month we pick up an assortment of Tasty Salted (mostly) Pig Parts. We're planning to split it with the upstairs neighbors.
It's a chance to try lots of different things, as well as hopefully inspire me to try a few more charcuterie things. Yes, "salumi" is the word of choice, but that's the Italian version of charcuterie. I learned Fronch, so that's what I'm using.
It's a chance to try lots of different things, as well as hopefully inspire me to try a few more charcuterie things. Yes, "salumi" is the word of choice, but that's the Italian version of charcuterie. I learned Fronch, so that's what I'm using.
