{"id":11960,"date":"2022-02-24T18:29:00","date_gmt":"2022-02-25T01:29:00","guid":{"rendered":"https:\/\/BigJimIndustries.com\/wordpress\/?p=11960"},"modified":"2022-03-05T18:32:06","modified_gmt":"2022-03-06T01:32:06","slug":"salumeria","status":"publish","type":"post","link":"https:\/\/bigjimindustries.com\/wordpress\/2022\/02\/24\/salumeria\/","title":{"rendered":"Salumeria"},"content":{"rendered":"\n<p><em><a href=\"https:\/\/www.insidehook.com\/article\/chicago\/chris-thompson-explains-curing-room-lardon\" target=\"_blank\" rel=\"noreferrer noopener\">from InsideHook<\/a><\/em><\/p>\n\n\n\n<h1 class=\"wp-block-heading\">A Look Inside the Curing Room at Chicago\u2019s Lardon, Quite Possibly America\u2019s Finest Salumeria<\/h1>\n\n\n\n<p>Chef Chris Thompson breaks down the process behind his immaculate cured meats<\/p>\n\n\n\n<p>BY\u00a0<a href=\"https:\/\/www.insidehook.com\/author\/emily-monaco\" target=\"_blank\" rel=\"noreferrer noopener\">EMILY MONACO<\/a><\/p>\n\n\n\n<p class=\"has-text-align-center\"><img decoding=\"async\" src=\"https:\/\/www.insidehook.com\/wp-content\/uploads\/2022\/02\/lardon-hero.jpg?fit=1200%2C800\" alt=\"a string of cured meats in the curing room at lardon in chicago\" style=\"width: 480px;\"><br><em>Vegetarians, you may want to look away<\/em><\/p>\n\n\n\n<p>It\u2019s 33 degrees today in Chicago \u2014 a good temperature for butchering, according to&nbsp;<a href=\"https:\/\/www.lardonchicago.com\/\" rel=\"noreferrer noopener\" target=\"_blank\">Lardon<\/a>&nbsp;chef Chris Thompson, but not for curing, a task best carried out at about twice that. But the temperature won\u2019t stop Thompson from his regular Thursday morning routine: putting up coppa, finocchiona and more for the pork-focused menu at his Logan Square restaurant, which decidedly and unapologetically breaks with plant-forward dining trends.<\/p>\n\n\n\n<p>Thompson proudly leads the way through the curing room, a tight squeeze rendered even tighter thanks to the plethora of bresaola, prosciutto, salami and more hanging within \u2014 meats Thompson proudly refers to as his \u201cbabies.\u201d<\/p>\n\n\n\n<p>\u201cWe probably have over 3,000 pounds of meat in here, right now,\u201d he says with a grin, most of which comes from whole hogs raised locally and humanely by Trent Sparrow of Catalpa Grove in Dwight, Illinois.<\/p>\n\n\n\n<p>[ <a href=\"https:\/\/www.insidehook.com\/article\/chicago\/chris-thompson-explains-curing-room-lardon\" target=\"_blank\" rel=\"noreferrer noopener\">click to continue reading at InsideHook<\/a> ]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>from InsideHook A Look Inside the Curing Room at Chicago\u2019s Lardon, Quite Possibly America\u2019s Finest Salumeria Chef Chris Thompson breaks down the process behind his immaculate cured meats BY\u00a0EMILY MONACO Vegetarians, you may want to look away It\u2019s 33 degrees today in Chicago \u2014 a good temperature for butchering, according to&nbsp;Lardon&nbsp;chef Chris Thompson, but not [&hellip;]<\/p>\n","protected":false},"author":26,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-11960","post","type-post","status-publish","format-standard","hentry","category-culture-art"],"_links":{"self":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/11960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/comments?post=11960"}],"version-history":[{"count":0,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/11960\/revisions"}],"wp:attachment":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/media?parent=11960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/categories?post=11960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/tags?post=11960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}