Andrew and Katie are shown the reverent ways of hand crafted meats by brothers Silvio and Alfonso Imparante. Among the artisanal meats lovingly produced by the brothers is pork liver, wrapped in bay leaf and caul fat and grilled. Next, Andrew gets a crash course in how to butcher a pig head and expertly tie up a pork belly roll. He’s thunderstruck when showed the brothers’ aging and curing room- the Sistine Chapel of pork. He and Katie enjoy the fruits of their labor- fatty cotechino salami and pancetta seasoned with fennel.
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