Turchetti’s Triple P doesn’t disappoint – Indianapolis Monthly

Turchetti's Triple P doesn't disappoint - Indianapolis Monthly

The two platters of well-marbled Berkshire pork are breaded to perfection in AP flour.

This stacks of homage to the classic Hoosier sandwich at Turchetti’s Salumeria will also be high on your tenderloin list. Our round up of what it’s made of:

  • Deep smoked house Bacon is also cooked Tomato paste and Chipotle Barbecue Sauce, addicting spicy-sweet bacon jam.
  • Not one, but two plates of well-marbled heirlooms Get Berkshire Pork a simple breading of AP flour.

  • Pickled jalapeños are salty rather than flavorful and offer a welcome sour bite.

  • Mortar with melted pepperjacket cheese the tenderloins while adding a touch of warmth.

  • A thick layer of Dukes, Turkette’s go-to mayo, brings them Flavors together.

Turchettis Salumeria 1106 Prospectus St., 317-426-3048, turchettis.com

Terry Kirts joined Indianapolis Monthly in 2007 as an editor. As a lecturer in creative writing at IUPUI, Terry has published his poetry and creative non-fiction books in magazines and anthologies such as Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, the 2011 author of the collection To the Fridge Gods.