Andrew and Katie are proven the reverent methods 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 fats and grilled. Next, Andrew will get a crash course in the right way to butcher a pig head and expertly tie up a pork stomach roll. He’s thunderstruck when confirmed the brothers’ growing old and curing room- the Sistine Chapel of pork. He and Katie benefit from the fruits of their labor- fatty cotechino salami and pancetta seasoned with fennel.
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