Errata in re: pig,pig,pig,pig, not pig

I wanted to correct two errors in my prior post on the recent Beauty of the Beast Dinner at Southborough's Tomasso Trattoria.

Error of omission: I neglected to mention Chef Tony Bettencourt's salami - a late addition to the first course. The salami was amazing - melt in your mouth, fabulous flavor - really terrific. I gather he's been working on perfecting this salami for about a year now and if he's not done perfecting it, I don't know why not. This was the crack of salami - instantly addictive. I asked him to pack a pound of it to go, but this proved not possible. Maybe he was trying to protect me from overdose? I have to have more. He says there's no supply at the moment. He's going to make more. I hope the process used for that batch proves to be repeatable because honestly folks, it was great. I mean, if he can't do it again, what's the point in going on?

Error of commission: I am informed - by Tomasso himself (Proprietor Tom Prince) that the substitution of guanciale for trotters was a late breaking development but was duly documented in the menu presented to diners at the event. I was consulting the online menu when I wrote my previous posting and so was in error to call out any discrepancy between menu and actual dish. I plead salami intoxication and throw myself on the mercy of the court.

Definitely not Kosher - but Pig, Pig, Pig, Pig, not-Pig

Had a wonderful time and great eats last night in Southborough, at Tomasso Trattoria's Beauty of the Beast dinner , a 5 course meal built (almost) entirely around a single Six-Spotted Berkshire pig sourced from Heritage Foods USA GOOD PIGGY! Patrick Martins and Sarah Obraitis of Heritage Foods were in attendance.

The menu and wine pairings may be seen here. Chef Tony Bettencourt, (brief bio here), and Sommelier Lorenzo Savona, (brief bio here), did that pig proud.

I had such a good time that I'm going to defer any nit-picking and instead mention only the things that were most outstanding.

Second course pasta dish with house cured pancetta, mushrooms an sage was a knock-out dish. Absolutely nothing unexpected in its composition - but the ingredients and execution were superior - so much so that dish rose to very rarefied heights. A profound mouthful. Wow!
Salad dish with crispy trotters (said the menu, but it seemed to me, maybe guanciale?). - good piggy strikes again.
Bettencourt's Porchetta with lemon-zest and fennel pollen was beautiful - presented skin-on and with all the fat-back our late six-spotter had until so recently carried around. Thank you, Tony and Ferdinand.
Wines throughout were delightful with a couple of especially good pairings to call out -
The Bio-Dynamic Chianti Classico (not as listed) with the salad; the aglianico driven Molise with the porchetta; and the (believe it or not) Soave recioto with dessert were terrific. In terms of take-home wine buying thoughts - for me, the Molise and the Recioto were finds.