Type to search

The Best Charcuterie 2013: PorcSalt


We’re fascinated by Matthew Ridgway’s obsession with swine, which pushed him to abandon his 17-year run in Philadelphia kitchens to focus on curing pork and other artisan meats. His locally sourced, sustainable roster takes our breath away with its three bacon varieties (red wine, cherry smoked, honey cured), dry-salt-cured country ham, and lots of duck (prosciutto, torchon, confit, rillette). Available at Di Bruno Bros. in Ardmore and Philadelphia-area farmers’ markets. (646) 255-9312, porcsalt.com.

» Return to Food & Drink
» Return to Best of the Main Line & Western Suburbs 2013

Summer flash sale!

Save 50% today on a subscription to Main Line Today

Limited time offer. New subscribers only.

Summer flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.