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Hog Heaven

p1-at289_salumi_dv_20100112215447.jpgMark Sanfilippo, chef-owner of Salume Beddu and a teacher at Kitchen Conservatory, is pictured in a front page article in today’s Wall Street Journal.

Mark cures pork using traditional Italian methods. He makes soppressata, coppa, pancetta, spicy and sweet sausages, guanciale, and salami.

His small-batch production usually sells out, but you can taste his creations in several cooking classes at Kitchen Conservatory. Join Mark for a pizza class on February 22 and a Tuscan class on March 22. Yes, his famous cured pork products will be used in all of his classes. His students refer to him as “cute meat guy”! 

Published by January 13th, 2010 in Announcements, Cooking School    

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