Where is the Olive Oil Company in Netflix’s ‘Salt, Fat, Acid, Heat’? | Eater
"At the Tuscan butcher shop run by Lorenzo Chini, whose family has been in the meat trade since the 1600s, whole pigs are broken down and transformed into an array of salumi. The shop illustrates how animal fats provide essential flavor to meat and explains the historical idea of ‘noble’ cuts—parts like pancetta, bacon, and tenderloin that were traditionally reserved for the wealthy because of their prized fat and texture." - Chris Fuhrmeister
