CRAFT by Under My Host® Issue No. 15 Classics - Page 97

Chris Eley. After a long and lively mits their sourcing to 5 neighbor- and booze-infused meats, I was a line-up. Pig and Fig Terrine • $12.50 Smoking Goose is a whole hog butcher, and this terrine of port, organic dried figs, 40% country-style pâté along with pork heart, liver, shoulder, and jowl is a wonderful example of the delicacies that happen when butchers work from snout to tail. Serve this gorgeous slice on a charcuterie board along with crusty bread and pickles. Smoked Duck Pear Pork Sau- sage • $19 Made with duck raised at Maple Leaf Farms in Indiana, dried or- ganic Indiana pears, fennel pollen, and port. The links are smoked with fruitwoods like apple, cherry, and persimmon, and are fully-cooked and ready for eating. e! Use one side as a serving tray for Martinis, cut- nd charcuterie, the other side has a slight grade to © Hundred-to-One LLC 2017. All rights reserved.