A lot of people butcher "charcuterie", but few as well as Three Little Pigs salumi shop. The just-opening place looks like a country store in decidedly non-country Petworth, with meat-stocked coolers, a chalkboard menu of anthropomorphic oinkers, and... barnwood? Oh you know there be barnwood. Everything's artisanally sliced from whole hogs aged on premises, including:
- Early Bird Bacon: Wake up with pasture-raised, maple-smoked pork belly that's been cured with raw sugar, nutmeg, and coffee beans for those on the early grind.
- Spanish Chorizo: "Responsible for sublime paella and steamed mussels", this ground pork shoulder tastes mightily of pimenton spice blend, oregano, garlic, and cane sugar, and has been dry-aged for two months.
- Lomo Embuchado: This loin's only dry-aged one month (loser!), specifically to retain all its fat. They describe it as "the fruit of our loins"; you'll describe it as "good enough to eat, even if their description implies you're eating babies".
- TLP Smoked Ribs: Finished in the smoker over mesquite wood chips, these baby backers are dry rubbed and slow roasted overnight.
- Kielbasa: Proudly bearing the title "Poland's sultan of sausages", this "polska kielbasa Wedzona" has got pasture-raised pork, garlic, kosher salt, and "marjoram", the best spread in recent (random accessed) memory.
And because they "like to keep things busy", Pigs also caters, and is scheduling special workshops with names like "BBQ Basics" and "Cooking Fundamentals", which should probably start with "pronouncing stuff right".