Comment from Food Republic:

5 Hours ago

Comment from Food Republic:

6 Hours ago

Comment from MUZIPO KOZYATAGI:

Hareket eğitimi. Cimnastik. Oyun Grubu. Doğum günü partisi. Workshop www.muzipo.com

Comment from Food Republic:

Four months of drying and our Fiocco is ready. Think tiny prosciutto meats rose water and pink peppercorns. It tastes like your mouth is on a magic carpet right through salty umami clouds 🌹🐷⛅👅 #FRTakeover #charcuterie #curedmeat

8 Hours ago

Comment from Food Republic:

The prettiest of all cured meats 💁 Hibiscus cured lardo @gwenla That’s pure pork fat back cured for two weeks and then coated in a layer of dried hibiscus powder before hanging to try for several months 🌺🐷🌺 #FRTakeover #charcuterie #butchershop

11 Hours ago

Comment from Food Republic:

Back in the dry cure room @gwenla This side houses all of our whole muscle cures. Culatello, fiocco, prosciutto, coppa, lardo, bresaola, speck….. Just to name a few. After we salt cure the raw cuts, they hang here for months, sometimes years to dry to perfection 📆📆📆 #FRTakeover #charcuterie #curedmeat

12 Hours ago

Comment from Food Republic:

14 Hours ago

Comment from Food Republic:

FR's @themostcuriousgeorge visited D.C. this weekend and was convinced that taking down this half-smoke and chili-cheese fries late-night at city institution @benseverything was a good idea. It was - at the time - though his stomach disagreed mightily the next morning. #fravorites

18 Hours ago

Comment from Food Republic:

1 Days ago

Comment from Food Republic:

The king of salamis 👑 This is our @blackmorewagyu beef salami fermenting before drying for the next several months. Just a little salt and black pepper to showcase the amazing flavor and texture of this amazing wagyu from Australia #FRTakeover #salamisunday #

1 Days ago

Comment from Food Republic:

1 Days ago

Comment from Food Republic:

Salami Cotto for dayyyyys. This style of salami is fermented and then cooked to create a product similar to mortadella or bologna in texture. We fold pistachios, chunks of back fat, wine-soaked peppercorns and diced pancetta into our cotto to make it #soigne @gwenla #salamisunday #charcuterie #FRTakeover

1 Days ago

Comment from Food Republic:

1 Days ago

Comment from Food Republic:

1 Days ago

Comment from Food Republic:

Charcuterie dojo master @justinseverino and his sidekick @randylaca getting down to business cutting the sirloins off these hams for our blackstrap ham. First we’ll cure with salt, brown sugar, molasses and rum before we age and smoke these beauties to salty perfection 👌 #FRTakeover

2 Days ago

Comment from Food Republic:

We’ve broken the hams and shoulders off our hogs and now it’s time to butcher each piece down into smaller cuts to cure. We’ll be making coppa, fiocco, lardo, blackstrap ham and a variety of salamis. 🔪🔪🔪 #FRTakeover @gwenla

2 Days ago

Comment from Food Republic:

Fresh pig delivery!!! 🚚🐷The first step to great charcuterie is high quality meat. That’s why we bring in whole sides of heritage breed pork. Justin is as happy as an angel in heaven 👼 #FRTakeover

2 Days ago

Comment from Food Republic:

How we do it @gwenla Sneek a peek at our finished line of charcuterie and meat for sale in the # #butchershop Stick around and we’ll give you an in depth look at how some of these products go from meat to #magic 💫 #FRTakeover

2 Days ago

Comment from Food Republic:

Hi there 📞 @alexjermasek & @justinseverino here calling to let you know that we’re about to take you on a magic journey through the world of charcuterie ✨ Stay tuned for whole animal butchery, salty meats and a behind the scenes look at how we do it @gwenla #FRTakeover

2 Days ago

Comment from Food Republic:

3 Days ago

Comment from Food Republic:

3 Days ago