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La Quercia Prosciutto wrapped Grissini

La Quercia Prosciutto wrapped Grissini

La Quercia Guanciale -- dry cured pork jowl.  Cubed and tossed into a pasta carbonara, it's like dying and going to sweet, succulent, piggy heaven.  Oink, oink!  :-)

This is guanciale, one of the best smoked parts of a pig.the cheek! Makes fabulous dishes including my husband's favorite, carbonara!

Rick Bayless, Mario Batali, Martha Stewart, Prosciutto, Hams, Pork, Table, Bacon, Meat

PORK COLLAR — What is it?  A pork collars is a two inch piece of meat cut between the head and shoulder.  Most all pork collars are imported from Canada or Denmark.  They are mostly used in place of a pork butt as a way to reduce cost.  Below is a picture of pork collars cut into fried pork strips

PORK COLLAR — What is it? A pork collars is a two inch piece of meat cut between the head and shoulder. Most all pork collars are imported from Canada or Denmark. They are mostly used in place of a pork butt as a way to reduce cost. Below is a picture of pork collars cut into fried pork strips

This is a great basic way to serve La Quercia cured meats. This particular plate is coppa, but prosciutto, speck, and lomo are also perfect for a salumi platter. Serve with grissini or good bread. Or just eat it with your fingers for a tasty snack!

This is a great basic way to serve La Quercia cured meats. This particular plate is coppa, but prosciutto, speck, and lomo are also perfect for a salumi platter. Serve with grissini or good bread. Or just eat it with your fingers for a tasty snack!

Rick Bayless, Mario Batali, Martha Stewart, Bacon, Meat, Pork Belly

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