Quick Update

I have still been ridiculously busy, but have also been busy curing, pickling, smoking, pretty much whatever I can get my hands on , but a brief update on a couple of things....


First off, I was able to get a few duck in. I made a pate out of the legs meat, heart, liver and kidney. Then I also made some duck prosciutto from the breasts.

Second, after four months the coppa is finally ready. So happy with how this turned out, I want to get 10 of them curing as soon as possible. Well, I guess 8 more, because I just got two more from Pasture Prime Wagyu today.
Here is the charcuterie plate we've been running on the tasting menu this week. From top left corner clockwise...
Duck Prosciutto, Mangalitsa & Wagyu Pepperoni, Mangalitsa Coppa, and the bottom left is Bresaola.

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