means to an end

For those who know me or have even talked to me for more than 5 minutes on the subject of food know that salumi is one of my favorite things to eat and make.  The whole process becomes so romantic, from the curing to the drying-hang time, watching it transfrom from a raw product into something fully edible without the element of heat right before your eyes can be captivating in a way, trying to understand the nature of the meat as it cures, whether its drying nice or is rotting inside, makes for this almost romantic relationship with the product… and in the end, hopefully, you have a product that can almost defy the english language…layers of salty, spiced, fatty meat something that people have been doing for thousands of years, its a moving process.  I have been working on salumi for years now, trying to figure out what works for me in the enviroments that I have worked in, walk-in coolers, wine storage area, different rubs for the drying process and different ratio’s for the cure and finally after tinkering for so long we have decided to put a charcuterie plate on the menu… enjoy

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duck prosciutto, coppa ham, berkshire pork terrine, chicken liver mousse, cherry mustard, pickled mustard seeds

 

handing out free lessons at 220 main