Prosciutti Tasting Goes Exotic

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…

Menu for Whole Hog Dinners 2010

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

Whole Hog 2010 is Under Way

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…