Lardo

[ShanghaiSam]

Anyone know where I can find lardo in Dallas? I haven't seen it at Jimmy's Food Store, but maybe I didn't look hard enough. Any recommendations on any good Salume/Charcuterie places would also be greatly appreciated. I currently get most of my cured meats from either Jimmy's or Kuby's.

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Jimmy's Food Store
4901 Bryan St, Dallas, TX

[DarnellErwinFletcher]

You may want to ask Julian at Nonna. I have had Lardo on the charcuterie menu and he may be able to steer you in the right direction.

[LewisvilleHounder]

I will ask David Uygar (formerly of Lola) for you also. Would be adventageous for someone to open up a salumi shop here....perferably right next to Scardello. Artisan cheese and artisan salumi doesn't get any better than that.

[ShanghaiSam]

Any luck? I still haven't had any luck here in Dallas....finally broke down and bought some lardo online. But would still love to find a local place...thanks for any help.

[HalfBaked]

Have you talked to Greg at VonGeertsem's Butcher Shop? It's right down the way from Scardello's. If not, I encourage you to go in, rather than calling - to get the full effect of his warm personality. Great place, wonderful products, and passionate about meat. What more could you want?

[ShanghaiSam]

no dice with VonGeertsem's...

[twinwillow]

@LewisvilleHounder: Great idea! We have enough chefs in Dallas with the expertise to do it.
Trouble is, they're all too busy running their busy restaurants.
A salumeria would be perfect in the empty space thats for lease only doors from Scardello.
But, Jimmy's could and should do it right there on Bryan @ Fitzhugh. Make all their salumi in the store rather than sell the same products that can be bought all over Dallas.

This is just what we need here in Dallas ~
http://www.salumeriabiellese.com/inde...

[gavlist]

a couple of weeks ago (maybe still) lardo was part of the salumi platter at Lucia.

[ShanghaiSam]

I think all of the salumi at Lucia is house-made....not sure...comments? thoughts? Hounder?

[twinwillow]

I believe all the salumi at Nonna is made in house. And it's terrific!

[gavlist]

yeah - it's absolutely house-made at Lucia. Sometimes at Nonna... I've seen both.

[Scagnetti]

Whatever happened to SimonBarsotti? It was supposed to open last month.

"Tristan Simon and Julian Barsotti have formed a partnership and will open SimonBarsotti, a “modern interpretation of an Italian deli.” SimonBarsotti will focus will be on artisan sandwiches (hot and cold) made panini-style or in a wood fire oven.

The talents of Barsotti will be showcased thusly: six to seven types of bread baked daily, fresh pastas, house-cured meats, and house-made cheeses.

Currently the restaurant is in “design phase” and Barsotti and Simon hope to have the restaurant ready in October. “But we aren’t going to open until January,” says Simon. “Jules wants a couple of months to get in there and work with curing meat and making cheese and bread.”

http://sidedish.dmagazine.com/2010/05...