Porchetta Salt Blends, Two Tins
Meet the Maker
New york, NY
In 2008 Sara Jenkins and Matt Lindemulder decided to bring porchetta, the classic traditional Italian street food of their childhood to New York City. Instead of whole pigs, they sourced whole loins with the belly and skin still attached, the same cut the mad butcher of Chianti, Dario Cecchini taught Sara to use. They source their pork from Niman Ranch, with no growth hormones or antibiotics, and use it to offer up meltingly juicy pork sandwiches at their NYC restaurant.View Full Profile
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