When multiple people tell me that they have found the best charcuterie in San Francisco, I am there faster than (insert witty metaphor here).
Many of you know that I think charcuterie is a modern day ambrosia. It is also:
1. My favorite type of meat preparation.
2. My favorite word to say (along with jorts). It just rolls off your tongue.
Trou Normand is the place to eat this summer and I am going to tell you why their meats are hand-on-knee amazing without trying to sound incredibly pretentious. The only pork they use comes from the Mangalitsa, which is an exotic, expensive, European pig that is not often used on American charcuterie boards.
(if you took the time to click the link and look at the pictures of the pig, you will see that it is fluffy and has hair! how cute is that?!)
Anyway, this results in eating the “Kobe beef” of pigs with its creamier texture that just melts in your mouth.
I really wanted to try this place out for lunch but also did not want to drive downtown. My love for cured meats defeated my hatred for spending $17 on garages, so I took one for the team and made my way down to Trou Normand for a late lunch with my school partner in crime, Kristina.
The L-shaped space is completely airy with a nice mix of modern and traditional interior. This naked lady keeps an eye on the bar patrons and ensures that everyone is having a good time. Luckily for us, we missed the lunch rush and had almost the whole place to ourselves. I hear it gets extremely loud when it is all filled up and I did not feel like having a 80 decibel conversation. Since it was the middle of the day, we did not imbibe on any of their famous cocktails and I will have to go back to try one.
Instead, we hydrated with this new-age cola ($4) that is fermented with ginger! It tasted nothing like a Coca-Cola but it hit the soda craving perfectly.
With over 25 charcuterie options, we were conflicted on what to get and our waitress gave us a few recommendations based on our preferences. For the meats, we picked a rosemary salami ($6) made with white wine and garlic, ciccioli ($7) with black pepper and oregano, and a salami cotto ($6) with anise, chili and garlic. Everything was incredible and I was honestly sad that I do not have two stomachs to try more charcuterie. Next time I am choosing the guanciale and porcini salami along with the chefs selection.
We took all the cheeses they had ($11/each) and I cannot remember exactly what they are but I know from top to bottom it is a sheep milk bleu, camembert and the third is unknown.
Also, can we just take a minute and admire how beautiful this plate is? Salvatore Cracco does an amazing job putting everything together.
Kristina is actually in Chile now with her husband but when we ate here about two weeks ago, she just came back from Peru doing volunteer work and even witnessed a live birth! She also had to be on an 72-hour IV after eating contaminated food but she is fully recovered and now has a story to tell in the future.
On a completely unrelated note, the backdrop is actually how I want my future home to be with exposed brick walls and a tufted leather sofa. We had an incredibly beautiful jade green sofa in my childhood home that looked similar to the one that is pictured below.
Since we are future dietitians, we thought that this butter lettuce salad ($8) with croutons and buttermilk dressing would make up for all the saturated fat and sodium we were consuming. I can never complain about ordering a salad to make myself feel better.
We also had a hankering for the pork ragu ($14) made with fresh tagliatelle and parmesan. It was soul soothing to have a big bowl of pasta and I ate pretty much 80% of it myself. Unlike Kristina, I have no idea what portion control means.
We finished our perfect date with a Mission Pie ($8) slice a la mode and a cup of espresso. Mmm…the only thing that would have made it better was if there was enough for three days worth of left overs.
Also, the title refers to a Patsy Cline song I was listening to in the beginning of this post. I am just too uncreative to think of another one for now.