#charcuterie
Day 2 in Boston:
The snow had stopped, but the walk was still freezing and slushy as we made our way to The Salty Pig. I really wanted to try their cocktails, but between brunch & beer, I wasn’t ready for food AND drinks. Both things we ordered were delicious.
Charcuterie plate: finocchiona, a dry cured garlic & fennel sausage from Zoe’s in CA; bjiou, a young goat cheese that’s soft enough to spread but not lose shape like brie.
The Salty Pig Pizza aka “today’s salty pig parts”, mustard, pale ale vinaigrette, and (unlisted in the menu) arugula. Never thought mustard on pizza would be good but it SO WAS. Paired perfectly with the salty pig parts. We had leftovers of this (and leftover pasta) for brunch the next day & it was still so good.
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#foodtripping road trip memories: La Quercia in Norwalk, Iowa
When you think Iowa, you don’t often think cured meat, right? Or if you’re a foodie, then maybe you do. Those in-the-know know that some of the best Italian-style cured meats in the U.S. have been coming out of Norwalk, Iowa, for the last decade. We got an education in cold cuts, loose meat, and everything in between. Read the full report here.
Hot-tip: Head to Pullman in Iowa City for a burger. Do it.
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