A few pics from the kitchen and our curing room at Voice. I am excited to be moving the program forward. In some of these pictures you will see some new salame being hung which we are very excited about.
chef peter holding local spring lamb leg about to go into to cure for prosciutto
will be local spring lamb prosciutto
chicken liver mousse ready for sealing
glenn about to cook up some "voicewurst"
roasting spring lamb saddle
local spring lamb, sous vide saddle, crepinette, roasted chop, and grilled house made sausage
just a little of what we have hanging at the moment
l-r basque style pancetta, tuscan salame, saucisson sec, house tessa
rosa cotto and mortadella
you gotta big one…
ya but not a four star one…