The good news is once they arrive we are going to make the most delicious pastas we can, all in-house! So far the favorite has been our “Sunday supper pork ragu”. It starts with Barbuzzo bacon, pork shoulder, and trotters (all from our farmer!),and simmers lazily for up to four hours. The sauce becomes rich with porky goodness, then we shred the shoulder meat and toss it with our Paccheri, top it with cheese and call it a day. See you all soon!