and excellent headcheese made from steer and cow tongue) I was quite impressed by the selection’s myriad flavors and textures with the fatty Lardo (not as good as Batali’s at Otto,) Sweet and Spicy Soppressata, and salty/smoky...

recommendations. I was adventuresome and tried the tripe. The headcheese for the antipasto and the rigatoni with intestines were, well, unique I should have tried the more standard fare (which says more about me than the...

. Every town (West Bend, Slinger, Kewaskum, Fond du Lac) had a butcher who offered (in addition to the ubiquitous brat) their own versions of mettwurst, braunschweiger, souse, headcheese, and my favorite, summer sausage. Right...

with onions, soy sauce, and hot sauce with sour cream added at end, scooped up with hunks of iceberg lettuce. Heinz Veggy beans boiling hot poured over buttered toast. Cold Brawn drenched with vinegar. (Homemade headcheese sort of...

, swam or trotted across the face of the earth, including all it’s insides. I think i have a vague memory of trying headcheese as a child but couldn’t get past what it was..i’m guessing i just didn’t like...

served cold. Very tasty and I would have loved a second helping. I knew that our first course had something to do with lamb, but what came out was a lamb and spinach terrine that looked vaguely like headcheese. It turns out to be...