The Purple Pig
Nelson @ Chicago: The Purple Pig's slogan is cheese, swine & wine. Great name and it turns out they make charcuterie and Mediterranean Tapas. Weird mix, so let's check it out.
Jowl, grilled asparagus, oyster mushrooms and fried duck egg ($11). The jowl itself is much like a cross between bacon, fat and tendon. Plus it was seasoned well with a generous amount of salt that made it extra tasty. Great presentation and I love the look of the huge duck yolk. This was a really tasty dish that also looked neat.
Milk Braised pork shoulder with mashed potatoes ($10). Doesn't look like much, but it turns out that the Pork shoulder is so soft and the most tender pork I've ever had. I don't know how they got such a great texture, but they are definitely doing something right!
Pork Neck Bone Rillette & Mostarda ($11): A Mostarda is an Italian condiment made of candied fruit and a mustard flavoured syrup pictured in the bowl on the far side of the plate. The rillette is similar to a pate and this one is made of neck bone. Surprisingly it tasted like tuna and the Mostarda was tasty, like a salsa made from mustard.
Eggplant Caponata with goat cheese ($11). A Caponata is a Sicilian vegetable salad made with sweetened vinegar. I didn't like this dish too much and wasn't very memorable.
Turkey Leg Confit, crispy lentils, treviso, endive and agro dolce. This was by far the best dish. First, the turkey leg was gigantic, but at the same time it looked really appetizing with the crisp lentils sprinkled on top. The meat was so tender and also very moist, which is unique for turkey. In fact it hardly tasted like turkey at all as it tasted almost like pork. It comes on top of some treviso (like a cabbage) and endive all in an Italian sweet and sour sauce (agro dolce). I don't remember the sauce, but it was because the meat was so good and so memorable! A must order here!
Cured Meats: Lingua agrodolce, prosciutto di san daniele, catalonian fuet, jamon serrano, testa, cacciatorini, sopressata, lomo, tartufo, coppa. Since this is a charcuterie we ordered this sampler. I couldn't name them individually, but the most interesting ones were the testa (testes, located 2nd from bottom right) and tongue (far bottom right) both of which I didn't like much. The other meats were quite good, but none really stood out for me. Maybe because all the other food was so good!
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