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The Best Charcuterie 2013: PorcSalt

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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.
 

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