Fatted Calf's Guanciale

Eat Local Challenge Day 16
(Read What & Why I am Doing This Here)


My fridge is never without a slab of The Fatted Calf's peppery cured pork jowl made with pasture raised pork, sea salt, organic herbs, spices and curing salt. Gratins, pizza, pastas, omelettes, beans, sandwiches, potato salads, frisee lardons, quiche... a little Guanciale can easily perk up a multitude of your favourite recipes.

Breakfast Day 16
Porridge made from wheat berries [source Eatwell Farm], Plain Yogurt [source: St Benoit], stewed Bramley Apple [source: Philo Apple Farm] and a little salt.

Lunch Day 16
Didn't feel like lunch today :(

Dinner Day 16
Quiche: Pastry made with home ground whole wheat flour [source: Eatwell], Fromage Blanc [source: Cowgirl], Butter [source: Straus], Filling made from Eggs [source: Eatwell], Milk [source: Straus], Creme Fraiche [source: Cow Girl], flour [source: Eatwell], Swiss Chard (& also Escarole leaves on the side], [source: Mariquita], Garlic [source: not recorded], Mezzo Secco Cheese [source: Vella], Olive Oil [source: Bariani], Guanciale [source: The Fatted Calf], Salt & Pepper.


Drinks Day 16
Tap Water, Calistoga Sparkling Water, Sparkling Wine [source: Gloria Ferrer], Tea (1 Cup + 1 pot)


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce




© 2008 Sam

Fatted Calf's Guanciale