An assortment of meats ready for service at Restaurant Gwendolyn. Clockwise from bottom: Fermented and air dried hunter’s sausage, cherry smoked bacon, cinnamon red wine bresaola, Pate Campagne of pork and chicken liver with cremini mushrooms, fresh venison country sausage, mortadella with pepitos, and rillettes of venison with oven dried tomato. Photo by Michael Sohocki.
An assortment of meats ready for preparation at Restaurant Gwendolyn. Courtesy photo.