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Charcuterification High-end meat: The leading indicator of high-end real estate

In 2012, finding house-cured local meats and artisanal pork rillettes in a shop decorated with retro farmhouse touches is no surprise. Finding that shop at Georgia Avenue and Hamilton Street NW in Petworth—a good 20-minute walk north of the nearest Green Line Metro station, in a neighborhood where longtime homeowners still outnumber yuppie arrivistes? That’s a bit unusual. So when Three Little Pigs Charcuterie and Salami opened in March, it wasn’t just a new chapter in the saga of a porky food trend; it was also a new chapter in the annals of D.C.’s gentrification. The store proved popular with residents of all demographic backgrounds, happily, selling out of sandwich options before lunch was over many days. Who knew the Plan could be so delicious?

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