Chef Stefanelli's charcuterie class created this bounty from Keegan-Fillion Farms' pastured pigs. Look for student-produced lonza, pancetta, salami, chorizo, and ham in CIC's restaurants, 181 Palmer and Relish. The CIC is so proud to work with Annie and Marc Fillion. Our restaurants use their pastured chickens and their eggs in our restaurants and our Farm to Plate classes spend a morning at their farm.
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