Where to Eat Now 2014

Food & Drink |
February 14, 2014

A Dictionary of Charcuterie . . .

Bresaola A beef eye of round, salt-cured and aged for several months.Coppa Marbled pork neck muscle, salt-cured and aged for several months.Lardo Pork back fat rubbed with salt and aromatics and aged for several months.Lonzino A whole pork loin, salt-cured and aged for several months.Mortadella A finely