Chef Tim Wiechman recently debuted his take on American, French, and Italian charcuterie at T.W. Food. The new “Larder” section on the restaurant’s menu features an ever-changing assortment of prepared meat products spanning the globe from Pennsylvania Dutch pig’s head scrapple to Emilia-Romagna ciccioli (essentially, dried pig fat) to a pig trotter and foie gras tartine. The best part (besides the sheer gluttony of eating so much pork): at $6 a plate, the charcuterie is cheap by T.W. Food standards.
