SEATTLE, Washington - The Swinery is in full effect. Maybe it's time to watch the carbs again, after probably averaging a pint of ice cream every other day for the last four months.
The chicken liver pâté - very smooth, a bit more sherry flavor than most. Still has a bit of a pink hue, so it's not overcooked (as people so often do with liver, pâté and otherwise).
Bacon burgers - ground beef with bits of cooked pancetta right in the mix. Allegedly a 75/25 mix, it looks less than that, but it's certainly enough to give the burger a bacony flavor. The grind is very coarse, barely burger-ish if you're used to wispy supermarket grinds. I like the change of pace and the mouth feel.
If you're panicky about the prices at a small shop like this - the ground products did seem a bit on the spendy side (in the $10/lb neighborhood) but are certainly distinctive products, and the whole cuts are not much pricier at all than other higher-end places (e.g. New York steaks at $18/lb). Creatures like quail and goat were in the case.
There's plenty of variety, cheeses, bulk and cured chorizo, assorted forcemeat products - something for everyone.