Press Reviews

Saveur Magazine

Page 106: THE PANTRY: “favorite international breakfast meats” Breakfast Meats Whether cured, smoked, fresh, or fried, it’s usually highly seasoned, thrifty cuts of meat, some of them eaten at other times of the day as well, that add savory accents and substance to the breakfast plate. Bacon—the cured belly, back, or side of a pig—comesContinue Reading “Saveur Magazine”