"When I stopped by last week (the pig was Berkshire), there was sweetly gamy coppa, slivers of fat pancetta wrapped around breadsticks, elegant sopressata, salami of every description. Hot grilled toast shows up seconds later, with pâtés — including soft, creamy ciccoli, slabs of head cheese and a dark, funky pâté made with the pig’s heart and liver — to spread onto it. Platters of soft, rich stewed beans arrive not long after, piled with sausage patties made from ground belly and salty ribs cooked in a confit, then a light cheese soufflé on a long-cooked Bolognese sauce made from the leg."
