The butchers are on the final hog when a winemaking pair arrive with additional bottles of pinot noir and two heat-from-the-oven apple pies. “Wolfgang drove by along with his truck crammed with apples this afternoon, and asked, ‘Would you like any of those just before I feed the pigs?PRO Idea: If you would like pork tenderloins, this could effe

“The real key would be to you should definitely get the correct salts,” states Conte. “This is the absolute bible of curing and salting,” he carries on, Keeping up “Charcuterie: The Craft of Salting, Smoking, and Curing” by Michael Ruhlman. The gospel of charcuterie speaks to using all portions of the pig, which is also one way to honor