At Moruno in The Original Farmers Market, chef Chris Feldmeier has a deft touch with pork products and fermentation. Chorizo with Sauerkraut ($15) is just one great combo that emanates from the glass-fronted kitchen, which has a very DIY work ethic.

Feldmeier makes coils of house-made pork sausage with belly, jowl, and shoulder meat that’s all ground in-house. A slurry of garlic, oregano and paprika joins the mixture. Each link is stained red with spice, but not especially fiery. Every order of Spanish-inspired sausage hangs out on the grill before joining punchy house-cured sauerkraut that cuts a porcine richness that bleeds on to the plate. A crisp glass of Vermina could only help matters as well.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.