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Wednesday, November 28, 2007

It's early in the American cured meat revolution, so fresh artisan pork for home cooking or curing is in limited supply. You can buy it from these sources online or by phone:

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Wooly Pigs Berkshire and Mangalitsa pork: A half Berkshire pig costs about $300 plus custom butchering and shipping fees. Full-size Mangalitsa hogs won't be available till summer, but you can reserve now. A half-pig will cost about $500 plus butchering and shipping fees. 509-536-4083 or http://www.woolypigs.com.

La Quercia's Acorn Edition I: Individuals pay $3,285 and will receive approximately 30 pounds of fresh pork and 110 pounds of cured meats over the next 18 months. 718-842-8700.

You can sample fresh and chef-cured meat from Woodlands Pork at these restaurants while supplies last:

Equinox Restaurant is serving smoked bacon, pancetta and confit loin. 818 Connecticut Ave. NW, 202-331-8118, http://www.equinoxrestaurant.com.

Julian's is serving double-cut pork chops. 102 S. Lafayette St., Lewisburg, W.Va., 304-645-4145.

Ristorante Tosca is serving lardo and fresh sausages. 1112 F St. NW, 202-367-1990, http://www.toscadc.com.