AltWeeklies Wire
Snout to Tail: Breaking it Down Swine-Stylenew
Head: In this salumi-savvy scene, even options as uncommon as culatello and guanciale are everyday parlance. Which is why the la ventricina teramana, hand-crafted at Le Virtu, grabbed our attention.
Philadelphia Weekly |
Adam Erace and Tim McGinnis |
03-15-2010 |
Food+Drink
