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Apparently Kuleto's, that venerable Union Square ristorante (with the killer lamb sausage, chard and ricotta penne) gives a salumi/prosciutti mini course. It is now assumed that most good quality Italian restaurants in the Bay Area butcher an entire hog and make some sort of cured meat in house. It certainly looks beautiful, almost like a bluefin tuna from the Tsukiji or whatever that pesce market in Tokio is called. Nice photo.
1 comment:
The meat was wonderful, sweet and unadulterated. Bob Helstrom's mortadella is also TOPS.
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