We recently stopped by Morscher’s Pork Store on Catalpa to procure some ground pork for Vietnamese BBQ pork meatballs (details in a future post entitled “Turning Vietnamese: How We Suddenly Started Eating Vietnamese Food Pretty Much All the Time”). Feeling especially piggy, we also picked up two different types of prosciutto, both of which were excellent. Prosciutto is sort of an entry-level charcuterie in that you might find it on a panini in your local coffeeshop, but it gets way better than that*. Enter Morscher’s prosciutto. Continue reading →