My pancetta is ready and I’m serving it with sliced tomatillos, green peppercorn mustard and homemade mayo on the best bread on town. Get it while it lasts!

A vegetarian version of the French Dip: roasted portobellos, fresh mozzarella and rosemary olive oil on a toasted baguette with mushroom “jus.” Starts Friday, March 12.

Soon to be paired with cured beef brisket…

my fermented pickles are ready

These are going on the pate sandwich starting tomorrow! Read about why fermented food is good at wildfermentation.com