Slow-cooked carnitas, scented with smoky cumin, cinnamon and orange, make an easy meal to share with friends. | Photo by Emily Teel
It's still winter, but let carnitas warm you up
Ah, spring. The promise of sunshine, blooming trees, crunchy new vegetables and the meals that taste the way spring can make us feel: bright, fresh and
Paul and Ember CrivellaroEmber Crivellaro speaks affectionately about the city’s most highly regarded chefs as though they’re the neighborhood kids with a lemonade stand. Ember, and her husband, Paul, are some of the preemminent porcine professionals of Philadelphia. Country Time Farm’s customers include Le Virtu, South Philly Tap Room, American Sardine Bar, Southwark and the
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A local pork producer does things the right way, with exceptional results
Paul and Ember Crivellaro raise pigs. Really good pigs. Pigs good enough to fill the sausages and top the pizzas at acclaimed Philadelphia restaurants Vetri and Osteria and satiate the beer drinkers at Standard Tap and Johnny Brenda’s. But it wasn’t always that way:
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