A salumi plate was simple, too, and satisfying — several kinds of cured meat from the Belleville butcher R. Violante & Son, with mozzarella, aged provolone and a lovely homemade caponata.
On it, there's liverwurst (from the Forest Pork Store in Queens like most of the cured meats, though the liverwurst with onion jam, $5, is made in-house), two kinds of cured pork belly, Hungarian blood sausage, a pile of housemade pickles (radishes one night, fennel another), a dollop of creamy Liptauer cheese and a pile of buttery toasted rye bread.
Choose from 150 mostly Tuscan wines produced by hard-to-find boutique growers, more than 30 kinds of cheeses made in the nearby hills, including a semisoft vinacce infused with the skin of merlot grapes, and a dozen kinds of cured meats like wild boar and deer salami.
Oh, all right, seven: except for the gray and underseasoned testa, the Ibérico charcuterie plate is a joy, with two kinds of cured loin, lean and marbled; strips of seductive lardo; and best of all, marvelous ham with a border of fat that really does melt on your tongue.
I think that kind of cured him".
Also there'll be bacon or some kind of cured pork.
Any kind of cured meat from Parma ham to cured pork collar works well as a sweet and savoury combo and creates a great, simple and no-fuss dinner party starter.
Some are less well known, like solyanka, a soup served with smoked meats; a vodka-laced fisherman's soup served with salmon pastries; and salo, a kind of cured pork belly.
There are some that are less well-known, like solyanka (a soup) with smoked meats, a fisherman's soup with vodka and salmon pastries, and salo, a kind of cured pork belly.
