Porchetta & Co.
Chef Nick auf der Mauer runs this tiny shop specializing in one thing: porchetta sandwiches. He marinates pork shoulder for 24 hours in a mixture of lemon zest, herbs and garlic oil, then wraps it in prosciutto, and again in pork belly. After slow-roasting the meat until the crust is crackling, Mauer stuffs slices of it in a local sourdough roll. His fan base is so rabid that they recently fumed at Anthony Bourdain’s camera crew when they blocked the door to shoot an episode of The Layover.
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