Either of those simmered low and slow until creamy,
with some butter and cream, and maybe even some cheese thrown in are absolute heaven underneath a
pork ragu or a pile of garlicky shrimp.
Dinner Menu: Charcuterie and Antipasti; Blood Sausage
with caramelized apple, parsnip and Sardinian flat bread; smoked and Braised Pigs Head
with shell beans, pickled cabbage, and tomato fondue; Brown Butter Sweet Potato Tortellini in bacon - liver
ragu, leeks, and rosemary; Slow Roasted
Pork Loin and Cotechino
with creamy polenta, smoked onion agrodolce, and twice cooked sunchokes; Dessert Course (who cares!)