MarketBasket:

Posted: July 21, 2011

Get piggy with it

Serious kitchen geeks should run to Rittenhouse's Saturday Farmer's Market to snap up slabs of chef Matthew Ridgway's PorcSalt charcuterie, which he now sells to the public. The meats - red-wine-cured bacon, duck prosciutto, guanciale - are crafted, aged, and smoked in his Bucks County workroom and are adored by East Coast chefs. Take that, Daniel Boulud.

PorcSalt red-wine-cured-bacon, $14.50/pound, and duck prosciutto, $30/pound, available every other Saturday (next up: July 30th) at the Rittenhouse Farmers' Market, 18th and Walnut Streets, 9:30 a.m. to 3 p.m., porcsalt.com

- Ashley Primis

Chic citrus

Serve refreshing summer cocktails or a plate of strawberries and cheese on this lovely, wooden, handmade decoupaged tray. And when not in service, put these lemon and basil botanicals on display to brighten any kitchen counter.

Michel Design Works citrus tray, 20-by-14 inches, $46, at Summit Sampler, 117 E. Kings Highway, Haddonfield; 856-429-4747.

- Maureen Fitzgerald

|
|
|
|
|