The dry spell is over! (It’s been a few weeks) Fatted Calf has pork roasts available. As the title states, they’re butterflied pork roasts with s&p, garlic, lemon, fennel and rosemary. I’m going to get at least 1 or 3. Looks as though the crepinettes this week are Guinea Hen Crepinettes with Braised Cippolini and Prunes. Those are an absolute delight, I can hardly wait. I see there’s something called Pate Maison, what’s that got in it?
Here’s what Taylor had to say, “… pretty similar to the campagne except a finer grind and it has a duck confit garnish (no liver in this one)”. Thanks for clearing up the situation Taylor & Kim. Even with my mistakes it’s going to be an outrageous Saturday. You miss this one and you’ll miss it all.
You going this Saturday? I am, see you there!
Well, we’re in luck. Taylor and Toponia acquired a big pig this week. A Very Big Pig. It was So Big it had to be delivered one half at a time, over two days. It was So Big that, if propped on it’s 2 hind hooves it would tower over Toponia, and dance cheek-to-cheek with Taylor. Now, regular guys, like you and me, might be a little flabbergasted at the thought of two big halves of a VBP. I mean, I can barely remember the chapters in Little House On The Prairie where they made use of every part of the pig. I remember the cracklings sounded good, and the headcheese, um, not so much. Hey, I was ten. Headcheese and I are on much better terms now, I swear.
Lucky for us, T & T know exactly what to do with a VBP. We’ll skip the technical stuff (hah, like I know anything about that), and get right to the delicious part. Ever been to a market in Italy? Well, if you have, there is a good chance you’ve run across porchetta. A very succulent pork roast, thinly sliced and served on crusty roll, and slathered with salsa verde, the very verdant dressing made from myriad herbs, capers, olive oil and scallions. At sit-down restaurants you’ll find this same permutation of pork, served hot, in a more traditional roast-type way. Never been to a market in Italy? Well, who cares, because this week, The Fatted Calf is featuring a Porchetta-style, bone-in Pork Loin Roast, that’s just begging to be cooked up by you, slathered or side-dished as you like, so you can revel in your meaty memories, or make some new ones. More parts of VBP, in the form of-woo hoo!!-hams, next week.
See you at The Market!
Special- Butterflied Pork Loin, Porchetta Style
Sausage
Guinea Hen Crepinettes with Braised Cippolini and Prunes
Merguez
Hot Italian
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Andouille
Bordelaise
Pates, Confits & Terrines
Pate Maison
Duck Confit
Duck Rillettes
Pork Rillettes
Duck Pate
Duck Liver Mousse
Salumi
Chorizo
Sicilian al’ Arancia
Fegatelli
Pancetta
Other Meaty Goods
Bacon
Ham Hocks
Duck Demi
Glace de Viande
Sugo di Carne
Fatted Calf
Phone/Fax (510)653-4327
In your pork loin article:
“…if propped on its’ 2 hind hooves…”
Its’ should be its.
Sorry to be so picky.
ARRRRGH !!! I’m usually fairly good about that, let me take care of that.
Ha!!! Turns out I didn’t write that one. But then I didn’t check it either. I run Fatted Calf’s weekly newsletter here, along with their distribution list.
The correction has been made. Thanks!
Biggles