We’ll be in St. Louis in a couple of weeks and I’m already plotting out the plan of attack. I’m thinking Volpi’s for some guanciale and J. Viviano for caciocavallo cheese. Not especially indicative of Missouri (the cheese especially), but pig has long been the animal of choice for Missourians. Kansas City’s beef stockyards aside, early settlers in Missouri relied on pork above all else. The state’s climate is well-suited to curing meats and pork in particular responds well to the process.
If my first guanciale experiments turn out positive I’ll dive in and get a full jowl from Heritage Foods USA. They raise and process the hogs just north of Kansas City and then cure them in NYC. Stay tuned. In the meantime, what are the other must-dos in St.L foodwise? We’ll try to hit Ted Drewes as well. Amighetti’s for sammiches? Pork steaks somewhere?