(no subject)

[komos.livejournal.com]

I know where I can find killer Prosciutto di Parma and occasionally even Jambon de Paris, but where can I find duck confit? Do I need to resort to making it myself?

Comments

strange foods

[kalimba21.livejournal.com]

Did you try savenor's - recently opened near the corner of cambridge st. and beacon st, near dali's? They have all those unusual foods.

Re: strange foods

[komos.livejournal.com]

Huh... I wonder how much they'll cut into business for the Wine & Cheese Cask.

I have to ask, though, what's so strange about prosciutto and confit? It's not like I asked after head cheese or sea cucumber.

Re: strange foods

[ron_newman]

that would be Beacon and Washington Streets. Washington Street becomes Kirkland Street in Cambridge. Cambridge Street is far away from there.

[two-stabs.livejournal.com]

lol

[iamcoreyd.livejournal.com]

what's so lol?

[two-stabs.livejournal.com]

Just seemed a funny question to me. :P

[komos.livejournal.com]

I'm just getting warmed up.

[siderea]

Try Pemberton Market on Mass Ave at Day Street, or Cardullo's in Harvard Sq. Cardullo's is more likely to have it, I think.

[komos.livejournal.com]

Not sure if Cardullo's will pan out, but I'll give it a go. Thanks.

[coraline]

cardullo's sells sandwhiches with confit in, so it's at least possible they'll sell it not in sandwhiches...

[komos.livejournal.com]

Excellent.

[ronhaha108.livejournal.com]

Where are you getting Jambon?

[komos.livejournal.com]

There's a decent offering right now at Formaggio. It's not the traditional heavy cure, but still tasty.

[kelmit.livejournal.com]

I thought everyone here was a vegan hippie?

... so confused.

[komos.livejournal.com]

I'm leading an omnivore revolt.

[badseed1980.livejournal.com]

*cheers*

[an-art-worker.livejournal.com]

Sessa's (on Highland - otherwise known as "Bank Row"... or dead street) would probably have a variety of prosciutto

[komos.livejournal.com]

Nonono... I have a prosciutto pusher. I need confit.

[abilouise.livejournal.com]

I think that Pemberton Farms (not Market) has it. Or if they don't they probably could sell it and so someone should suggest it to them.

[komos.livejournal.com]

Clearly, it's been too long since I've been. Thanks!

[somesuch.livejournal.com]

I've seen confit from D'artagnan (https://www.dartagnan.com/index.asp) @ Harvest in Central Square in the past, and can vouch for its tastiness.

[komos.livejournal.com]

That's the best site, ever.

[hissilliness.livejournal.com]

I feel like I've seen it in the frozen section at TJ's. Maybe I'm just going senile.

[komos.livejournal.com]

I'm not sure that I'd go the frozen route. Confit is, by definition, a preserved meat to begin with, and if a producer can't get it to me within the first couple of months of its life, I don't think it's worth paying the premium required for it.