Let's Get Porked: Lou Palma

Rob Nicolosi and Lou Palma at Nicolosi Foods in Union CityIt all started about three years ago. I was a new blogger on Baristanet with a penchant for pork, when an ill-fated attempt to make prosciutto led me to Lou Palma.

Shortly after the article bemoaning my prosciutto failure was published, Montclair food enthusiast and author, Laura Schenone, emailed me and suggested I contact the pork curing maestro, Lou Palma.  I immediately emailed Lou, and the rest is porkographic Montclair history.

Read more on Devil Gourmet.

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