Tête Charcuterie is a lot more than just a temple to our culture’s insatiable flesh lust.
An assessment of the restaurants, bars, and food stalls in Eataly, the River North Italian mega-emporium
West Loop Salumi’s making it, along with a whole host of aged meats.
This Indian salami is a great ball of fire
Elizabeth Gomez nduja from Da Riv I made an absolute rompiscatole of myself this winter after I learned that Carmelo Pugliese, maestro of the great Riviera Italian Foods, was making nduja. Aka “the red nutella,” nduja is a hot Calabrian spreadable salami that over the last year or two has been like catnip to food […]
The story behind the oddly shaped Balkan cured salami known as kulen, and where to get some.