That right there is why some people shouldn’t be allowed to futz around in photoshop. It’s a pork crepinette and lordy, it sure as hell doesn’t look like one now, eh?
Father’s Day is coming up and it’s time to head outdoors for some supreme cooking action. While I was typing this up I sent off my order for a package of the chops and a package of the brochettes. I haven’t had either yet and I think it’s high time I digged in to see what the scoop is. Expect some blazing images next week of these fine delectibles.
OoO, hey. They’ve got quite a load of goodies under the Salumi heading. Mortadella, Saucisson Sec, Finocchiona, Pancetta & Spanish Style Chorizo. And last but not anywhere near least are our two buddies, Fegatelli and Petit Sec Aux Herbes. I love those two little guys. I usually get one and eat it while I’m walking past, way past all the organic veggie stands.
I would suggest you make a point of picking up some bacon, no really. It looks as though Taylor has hit a sweet spot with the cure & smoking process. It’s some damned amazing stuff. Plus it’s cut nice and thick so you can get a handle on it and not worry about over cooking it too damed fast. You get bacon, ya hear?
It’s an excellent wind up for this coming Saturday’s market in Berkeley. I hope to see you there and no, you don’t have to wear bells. Of course you could if you wanted to, I’ll leave that up to you. See you there!
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