Today was my second visit to his shop, Caseiro e Bom in Newark’s Ironbound. I’ve tasted his exquisite Portuguese charcuterie several times, but it occurred to me and the New York Epicurean Events crew that none of us had ever had a sandwich made by the master.
“O.K. I’ll make you guys a sandwich,” Don Rodrigo said after giving us a tour of his subterranean curing chambers, which are filled with precious pure breed Alentejano hams. (more…)
This past Saturday I had the privilege of judging Pig Island, a festival of fine swine hosted by my dear friend Jimmy Carbone. The pork was provided by Flying Pigs Farm, and much of it took the form of ribs. As anybody who knows anything about barbecue and cooking it in a festival setting, it’s very easy to screw up ribs. You can take a perfectly good smoked rib and ruin the texture by grilling it afterwards. The best ribs come straight from the smoker, or in the case of my dear friend Rodrigo Duarte, straight from a pig bladder. (more…)