House Cured Charcuterie At London Grill
For the last three years the London Grill has been creating their own charcuterie. Starting with Lancaster County pork, the meat is cured in a salt mixture for a few days to a few weeks. Like wine and cheese, the charcuterie develops complex flavors as it ages.
Recently they’ve added the Italian specialty guanciale to their menu. Guanciale is similar to bacon in appearance but derived from pig cheeks. When cooked guanciale turns into a rich, meaty, crispy treat.
Guanciale was recently at the forefront of the London Grill’s Gnudi, deconstructed ravioli with ricotta cheese, brown butter sauce and guanciale, which won Philadelphia Magazine’s Philly Cooks! Best Dish of 2007.
At the London Grill you can try guanciale and other cured meats any night. There is always a $15 charcuterie plate available of four or five meats cut to order and served alongside an assortment of house-made chutneys and mustards.
And keep an eye out for their first house-cured Prosciutto, which requires 10 to 12 months to age.
London Grill [Official Site]