Prior to dry aging, pork is mixed with a seasoning blend that typically includes salt, red pepper, chile peppers, black pepper and cumin.
It’s gaining traction on menus but is still considered unique. It can be found at independent casual-dining and progressive fast-casual restaurants.
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Ragù alla Napoletana is on the menu at Monteverde in Chicago. It’s prepared with fusilli, cacciatore sausage, soppressata meatballs, tomato braised pork shank, wilted escarole and wild oregano.
