Sticky Pork

A Chinese-style pork dish with a sticky glaze.

Slow-Braised Pork Belly with Soy, Ginger ad Garlic

This perky dish is absolutely delicious with Den Pinotage, especially if the wine is chilled for half an hour before serving. Braised belly pork given this treatment ends up as a wondrously tender piece of meat. The recipe has evolved from both European and Asian influences. Most of the time it ends up slightly different from the time before, but that’s the fascination of cooking. The right thing to serve with this would be some briefly fried spinach or, if you happen to live near an oriental supermarket, some bok choi and egg noodles. PaintedWolfWines

Sopressata

Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. – Wikipedia

Tuscan Salami

A salami made with premium lean cuts, flavored with cubes of lard. slightly salted to boost seasonings and scents. Well aged to allow the development of aromas and flavors. of the meat at a complete maturation. – Piacenti