charcuterie
The Whole Hog
Winter in Tuscany is traditionally pig-butchering season, as nature provides the refrigeration that farmers have needed for centuries for this all-encompassing, family-involved activity. I’ve been waiting since the summer to be invited to Fattoria Poggio Alloro, a beautiful farm near San Gimignano, for a lesson in a centuries old tradition: making salumi – cured meats. I was already familiar with their delectable sausages and prosciutto and love... Read More
