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Products
Fra' Mani Salametto Trio
Achieve pork-fat nirvana.
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The Ten
When Hunger Strikes
A little crunch, a little salt, a little sugar: These are the snacks we reach for. (By Aida Mollenkamp and Regan Burns)
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Project
Make Your Own Pancetta
Skin it, tie it up, let it hang: step-by-step instructions to make your own.
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Shelf Life
We're All Meatheads Now
One more addition to a pig-centric cookbook world. (By Sara Dickerman)
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Feature
Summer 2008 Gift Guide
Please dads, grads, brides, and more. (By Michele Foley)
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Los Angeles Digest
Eating (at) Crow, and Liking It
Comfort food taken to the next level. (By Cicely Wedgeworth)
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Los Angeles Digest
Armando Isn't the Only One With Fantastic Salumi
Fra’Mani salumi is nothing short of extraordinary, says Barham Turner–the aroma, the mouthfeel, the rich flavor. (By Cicely Wedgeworth)
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San Francisco Bay Area Digest
Better than the Fatted Calf?!?!
Columbus Salame’s crespone and toma surpass the Fatted Calf’s charcuterie. (By C. Thi Nguyen)
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Food Media
Porking Out
I know it’s the Year of the Pig and all, but is that the reason for the hard-core obsession with pork these days? (By Tea Austen Weaver)
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San Francisco Bay Area Digest
Heat These Meats for a Treat
Summer, with its weekends of barbecues and picnics, turn a chowhound’s fancy to sausages, and two artisan producers are currently garnering raves. (By C. Thi Nguyen)
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