Friday, November 30, 2007

Small beef

There is not a whole lot of time to take pictures at work so don't beat me up over the skinny little slideshow here. I took this pictures early this morning while I was alone at about 6 AM. By that hour, Trent Hendricks (the farm's founder and the guy who actually runs the place 24/7) is usually up and about. But as I found out an hour later, he and his wife Rachel had been up till 3 AM chatting with Ben would come out from Waco, TX to learn about how Trent runs his raw milk dairy.

The photos show the early stages of preparation for Bresaola a form of air dried beef that is made in the Italian Alps. As far as I know, I've never had Bresaola before. I have eaten a hell of the Swiss German air dried beef called Bunderfleisch, and am curious to see how similar they are.

The process of making Bresaola are as follows: Raise a cow, slaughter it, and remove two eye-rounds from the anterior portions of the hind legs. Trim off all of the fat an connective tissue (silverskin). Rube then with cure, let them sit for 3 or four days and rube them again. Scrap off the cure and hang them for 2-3 months in a humid (>60 % humidity and < 60 degrees F temp.) room with a steady but weak breeze.


12 comments:

The Foodist said...

...so when can I buy some?

you do realize that this is torture.

Trent Hendricks said...

While so many "bloggers" are full of hot air, it's refreshing to see that this guy actually has talent. Now if we can just get him to start using deodorant....just kidding.

The Foodist said...

Trent;

Maybe just rub some TCM and Juniper Berries under his arms?

Ed Bruske said...

Bundnerfleisch is one of the great accomplishments of meat curing, originating in the canton of Graubunden, in Southeast Switzerland. This is home to the fourth official Swiss language--Romanisch--also the location of Davos, where the famous economic conference is held. You were missing one "n." There are some similarities to prosciutto and Spanish dried ham, but the Bundnerfleisch is even drier and sliced paper thin, like parchment.

trent hendricks said...

I guess Juniper berries WOULD be more masculine then Rosemary....especially if they were left over from Pancetta cure...

Bob del Grosso said...

Ed
Thanks for that refresher on Bundnerfleisch! (and the other "n" too). Graubunden is where I had it first and yes, I've even been to Davos. That part if Switzerland was the weirdest and most ancient feeling area I visited. Romanisch was obviously a modern form of Latin and a lot of the houses had stone roofs which -of course- are the perfect covering for an attic in which you want to air-dry meat.

Man, what I would not give for a place like that to dry meat. Cool. humid, well aerated by Alpine breezes.

mirinblue said...

Hey Bob
Thanks kfor your insight and comments on my "what defines a palate" comment. (And also Jennioe/Tikka.

As for your comment about what I ate for breakfast, Bob, could it have been the "odd" mushrooms in my omelet?????
Thanks

boberica said...

Bob,
Absolutely thrilled about what you're doing on the farm. What an oppurtunity. The pics are great and appreciated. I didn't read about any hogs on the farm, where are they coming from?

boberica said...

Just traveled to Trents site and found the pigs ooops! Quite an amazing operation. Things like this are what makes a guy get out of the kitchen and get back to the farm.

Bob del Grosso said...

"boberica"

WTH kind of name is that? Oy, this internet gives me a mal de tete.

BTW, some of the hogs are raised by another farmer to Trent's specs. I haven't met the fellow yet.

boberica said...

What an opportunity you have, working with whey feds. Is any of the charcuterie available yet? I've been using Bertoli's brilliant products out here in my deli case, but would cherish the variety. East coast/ west coast thing. Bob McGee, formerly boberica, sorry about your head...

Bob del Grosso said...

boberica
We've got a bunch of stuff ripening now, but no plans to ship for a while. The first order of business is to develop a stable local market, then we'll see about shipping out.

Bertolli's stuff is awesome. My dream is for what we make to be worthy of mentioning in the same paragraph.