Death of a pig, (part 9) Head Cheese

Nearly 4 months after he was delivered to us Hoosier’s hoof-prints are still making big imprints on our menus.  We are using the leaf fat for the biscuits being serving with fried chicken on our lunch menu.  His jowls, that we cured to make guanciale are being served with a locally produced Buratta cheese. On our Charcuterie

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Hours & Location

Address
350 Third St
Cambridge, MA 02142

Lunch
Monday - Friday 11:30AM - 2:30PM
Dinner
Monday - Saturday 5PM - 10PM
Sunday CLOSED