2012 BEST Charcuterie
Andrew Wood is a pig-whisperer. Lomo like rose petals and lardo like vellum distinguish this Old World-inspired BYO. Not to mention pancetta, prosciutto, pitina ? and those are just the p’s.
1521 Spruce Street, Philadelphia, PA | 215-546-1521 | Website
2010 BEST Charcuterie
306 Market Street, Philadelphia, PA
It seems like everyone’s hanging a salami out to dry these days, but Fork’s ample platter, made and curated by sous-chef Andrew Wood, is a step ahead thanks to lardo (just what it sounds like) and the finocchiona (fennel-seeded salami), served with house-made conserva and dried-fruit mostarda. Read more »