from my presentation at IACP April 2006, Kate Hill, Fergus Henderson and Judy Witts.
Vasco prepping the pork belly
seasoning the pork with his special "secret" blend
seasoning the pancetta
rolling and tying the porchetta
prep
roasted mini-porchetta
filetto di maiale in crosta
spiedini
some ham!
lungs, liver, kidney
ears
tails
brains, cheeks
Florence's oldest tripe stand, Mercato Centrale
preserved meats
preseverd meats, fish and pressed roe"bottarga"
Fabio at " Baroni' with salumi selection
country butcher
homemade ham
guest room for hams
proud salumi owner
blood sausage
headcheese
iberian ham
iberian hoof
acorn eating pigs ( iberian publicity)
pancetta and polenta..
blood pancakes Roventini
baked liver
liver prep
pork tenderloin
sicilian pancetta green onions for grilling
liver in caul fat
roasted pork belly
pork belly
pork shin
cinta senese in chianti
cinta senese
fresh bacon ( pancetta) porkbelly
simone manetti and ribs
pork belly/pancetta
maialino di latte/ scukling pig
fresh sausage
guanciale/ aged pig cheeks
wild boar prosciutto/cinghiale
readyroasts.jpg
Lard and sausages at Dario's
pork shoulder chops with fennel pollen, vin santo and grapes
Master butcher Dario Cecchini
" white prosciutto" aged lard from Colonnata
pancetta " rolled"
young apprentice at work
Cow face! from local tripe vendor
San antonio, patron Saint of Butchers..and farm animals
