Washington meat eaters have reason to rejoice with the opening of Three Little Pigs & Salumi.
It got some rave reviews from members of my neighborhood book group last week, and when I found myself driving along Georgia Avenue, I spotted the place and found a parking space right in front. It was lunch time, I was hungry, and I decided to check it out.
The owners are a really cute couple, younger that my real estate license, recent graduates of Washington's other CIA - the Culinary Institute of America. And in my humble opinion, James Story and Carolina Gomez could hold their own against any of the old French guys - those masters who sell their charcuterie at the Marche Biologique in Paris - or anywhere in France.
In Washington, there is this old saying that watching legislation being made is worse than watching sausage making. But these kids should give sausage making here in DC a whole new reputation.
They buy their meats and spices from serious local organic farmers. Their pigs grew up happy and more pampered than Willie the Labradoodle. And from the sample I tasted, it does make a difference.
I walked out with lunch, a sandwich with mozzarella that had a texture I've ever experineced, Prosciutto ham that, until a few days ago, was happily pigging out on healthy heritage food on a farm in rural Maryland, fresh basil and truffle oil. It was served up on deliciously fresh foccaca.
And I shouldn't forget to mention the wonderful home-made lime and ginger soda, which was a perfect thirst quencher for a hot Washington, DC afternoon.
Their main thing is pork. I'm told that they get a couple of whole pigs each week and then do their magic on them. But they also have other types of meat, including duck.
So, I'm going back tomorrow to try some of their pate!
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