Lardon not only knows how to make salumi and charcuterie, but cares deeply about serving them, Tribune food critic Nick Kindelsperger writes. Forget about cold, dried-out slices of salami pulled straight from the fridge. Each selection arrives at your table at the optimal temperature, so the sopressata originale tastes so luscious, it seems to dissolve in your mouth. Read the full review here.
Daywatch: Illinois prepares for more vaccine mandates as cases climb | In-person class for CPS begins | Lardon brings Chicago the charcuterie it deserves
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