Food & Drink
FOOD: D.C.’s Three Little Pigs
by Powell Bernhardt
Three Little Pigs (TLP) in Petworth has been dishing out artisan cured meats to Washingtonians for about a year. Priding themselves on “Old-World Craftsmanship,” TLP produces exceptional charcuterie and salumi, like duck prosciutto and ventreche, a French bacon, from locally sourced animals. I used their Korean pork belly to make a maple bourbon glazed pork belly doughnut.
TLP also makes their own pickled vegetables, condiments, bread, and other items. During the day, you can score one of their delicious sandwiches like the out-of-this-world pigs head banh mi with kimchi that you see below. In efforts to educate and engage the community, TLP offers charcuterie workshops such as their April 20th class on how to make fresh sausages. Whether you are in the neighborhood or in search of a great charcutier, TLP is worth the trip.
Three Little Pigs Charcuterie and Salumi
5111 Georgia Ave NW
Washington D.C 20011