Drool: The cure for your culatello tastes
When it comes to culatello, patience is a virtue. The delicacy is made from the loin of a pig’s rear leg and takes five to six months to cure. It follows, then, that Karen Kho and Dave Sturies of Empire Provisions are virtuous indeed. The pair makes use of a special chamber and Berkshire pork from Broek Acres to achieve delicious results. But maybe their virtue has limits: they are doling it out in small amounts. At Frenchie Wine Bar, 618 17th Ave. S.W., 403-453-1183, and Bar Von der Fels, 1005A 1st St. S.W., 587-349-2656 (subject to availability).