Let there be whole carcasses! Photo by: Joshua Bright
A life without pork belly and sweetbreads, is really no life at all.
Have we finally come full circle? Oh, how fascinating. Yet, here’s my question: Is “back to the basics” becoming a trend or are people finally recognizing the old way of doing things, is the best way of doing things.
Come university and suddenly required to fend for myself in Rome. The butcher shop was one of the first places I began to create community in my neighborhood. It wasn’t before long, my butcher began to expect my last minute dashes before closing. “Perfavore, Perfavore –un’attimo soltanto!” (Hair toss.)
These experiences are necessary.
Porchetta, also very necessary.
Florence Fabricant of the NYTimes tells us about the lost art of buying from a butcher HERE
And when you carnivore geeks are next in Manhattan, check out CANNIBAL in Murray Hill. 350 cuts from around the world. Yep.
And hopefully one day soon (hint hint Faith Willinger,) Tuscany’s own Dario Cecchini will come to Washington D.C. and put the nations capital to shame.
