I've been a busy cook these past few weeks and hope to be a lot busier. In no small part inspired by Michael Ruhlman and Brian Polycyn's excellent book "Charcuterie" my passion for the craft that used to be my specialty back in the '80's when fear of animal fat amongst the dining public quickly limited my repertoire to confited duck legs and emulsified sausage, is reborn.
A few weeks ago I reached an agreement with Trent Hendricks of Hendricks Farms and Dairy to help him produce a line of American, Italian and French style charcuterie products. I've got to split out for the farm now, so I don't have a lot of time to blog about this now. But here are a few photos of some of our output. There's a lot more stuff working that I have not photographed. We've got legs of lamb brining (for air dried "lamb ham") and beef eye rounds in cure for Bresaola. After I took these photos I hung 8 more rolls of pork pancetta and 4 versions made from lamb bellies.
Until we build out a special room for air drying we are doing it in the cheese room.