OLD FASHIONED BUTCHER : CHEF & CONSULTANT

RUSTIC FOOD

Yorkshire Triangle rhubarb

Garden quince

Freshly harvested garlic

garlic drying in the garden

Blood oranges

Beautiful Paris hearth

Home-grown Eureka lemons

Fresh eggs

Goats on the spit

Ground-built oven

Roasted sungolds

Inferno

Oven-roasted apricots

Cast iron-cooked harissa squid

Chicory salad with anchovy dressing

Lamb cutlets a scottadito

Bucatini alla carbonara

Marvelous shell beans – ranas rojas, cannellini, borlotti

Harissa pan pork chops

Classic cassoulet

Carciofi alla giudea

Tuscan purple artichokes

Carciofi alla romana

FRESH & DRY-CURED SAUSAGES

Guanciale rubbed with coarse black pepper

Salumi Selection

Seasonings for Calabrese

Fiocco

Lonza and Filetto

Prosciutto di spalla

Culatello otto mesi

Toscano (left) and cacciatorini

Salumi board

Pancetta

Salumi assortiti

Guanciale due mesi

Cacciatorini

Finocchiona insacchatto

Salt pork

Culatello à otto mesi

lardons

Toscano with red wine

Cacciatorini

Toscano wrapped to go

Salumi insaccati

Insalata di breasola

Newly salted pork leg for prosciutto

Porchetta

Crepinettes

Boudin blanc

Tied salami