We discovered a new butcher/salumiria in town so we thought we would head over for a little look about today. The steaks/meats looked awesome but a bit out of my league. $75 per lb for locally sourced 50 day dry aged ribeyes. Cheapest steak in the joint was $29 per lb. really cool
Place though and they do their own salumis. We got a wild boar sausage, a summer, a deliciously spicy dry pork sausage (the darker red one). We also got a spalla which is like a prosciutto made with pork shoulder (I think). We paired those up with a wonderful 5 year aged Gouda, a Bellavitano (by Sartori, our favorite cheese) and Cypress Grove Humboldt Fog (our favorite cheese
Brisket and beef ribs are on the egg. It appears we will be eating well tonight.
Keeping it Weird in the ATX
2 Large BGE
1 MiniMax BGE
1 Karubecue C60 (aka-"The Dishwasher")
More accessories than TFJ knows about and one more purchase from mandatory counciling