When you think “Chinese food,” Formaggio Kitchen might not be the first place that comes to mind, but that’s a shame. While it’s true that cheese is still only just starting to make inroads into East Asian cuisines, here at the Cambridge shop we have more than enough products for a Chinese New Year feast.
One of my favorite times each month is when Julie, our in-house charcutière, begins making the amazing treats that she includes in each month’s Formaggio Food Community (FFC) charcuterie share.
Julie makes a variety of fresh, cured and cooked charcuterie for our shop. We sell them throughout the year, but her recipes vary as the seasons change. We sell her bacon, pancetta, fresh sausages, rillettes and pates along with a number of other specialty items.
On Wednesday evening, I had the good fortune to be able to sit in on a pig butchering demo here at the shop. The demo was conducted by Julie, our in-house charcutière, and Jason, the chef at our South End location. What a pair they made!