Pig parts' modern legend

05/7/2007 | NYTimes.com

Chef Paul Bertolli left his restaurant, Oliveto, in Oakland, Calif., to open an upscale salumi company, Fra' Mani, in March 2006. Amid the increasing popularity of the hog, The New York Times includes Bertolli's recipe for "Fresh sausage with rosemary, garlic and wine" in this article.

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