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Pig Parts for Moderation

Cured-Meats.jpg
Artisan breads and handcrafted beers have reached mainstream at most markets since appearing in the 90's. What's next? My guess is small batch Salumi.

Salumi is the Italian word for cured meats and it's hitting metropolitan menus everywhere. Now, in San Francisco's Ferry Building, consumers can purchase an array of "Salted Pig Parts" from Iron Chef contender Chris Consentino's meatery Boccolone. But this isn't just some random gluttonous craze.

On thier website, Boccolone reminds us that use of the whole pig is the most respectful way of treating the animal. It's environmentally sound and fiscally responsible, because there is so little waste. Not to mention, it's so rich and delicious, that a little goes along way. Sounds to me like a trend that's right on time.

Pig Parts for Moderation posted by Meryl on October 14, 2008 @ 10:18 AM
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Comments (1) for This Post

  1. george commented on October 15, 2008 @ 1:57 PM:

    Prego. grazzi vittles.

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