Posted inFood & Drink

With a restaurant and a charcuterie CSA, Madison’s Underground Food Collective is underground no longer

Every time Garin Fons dreams up a new piece of meat to cure, stuff, or process—say, nduja or goat bacon or pistachio- studded mortadella—he sends the ingredient list and the processing notes to Wisconsin state meat inspectors and waits for the go- ahead. If they don’t like something about one of these formulations—say, too many […]