March 3rd, 2011 by Bob Klein
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You can really taste good pork in cured meats, particularly prosciutto. And some of the breeds now finding attention can be truly delicious. So, for the 2011 Whole Hog Dinners, we’ll be offering tastings of some of these newly re-discovered breeds…
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February 4th, 2010 by Catherine Meng
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Fried pork trotter with ancient Roman oenogarum
Terrina of pork ears with horseradish, celery heart, and frisée
Warm antipasto of pork tongue, artichokes, and black truffles
Sardinian pork tripe braised with saffron and mint; aged provolone
and Red Flint corn polenta
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January 14th, 2010 by Catherine Meng
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In preparation for Oliveto’s Whole Hog Dinners sauerkraut is fermenting, prosciutto is curing, and orders are being placed. Chef Canales has already made some of the menu available including…
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