Let's talk raw.

So you know how everything meat needs to be treated like a a Biowarefare experiment? How we hear about salmanella and e coli in the good ol' USofA, well let me tell you something my friends. It don't have to be that way. Over here in Italy meats are so fresh, raised so cleanly (ok, no research just observations and talking with local chefs) and so respected that you can eat it raw... seriously.... Look at it....

That's raw pork sausage folks over fresh stracchino cheese ( milk from tired cows!!). I ate it. Oy would my grandma strike me dead. If you don't think about it you taste the best Italian sausage meat and a creamy smooth cheese. Wonderful. Tried it two times. Enough for me but just shows how great quality lets you do interesting things.




And here we have a famous dish called Lardo from Master butcher Dario Cecchini (of HEAT fame) in Panzano. If you don't get the reference then google it. He's the man.

A silver tub of pure white whipped lard with ground rosemary/pepper and salt mix plus some red wine vinegar and garlic paste. So clean and white and pure. Spread on some bread and there you go. Absolutely delicious and melts on your tongue.