Saturday, February 23, 2008

Boned Rolled and Tied: The Movie

This week I was inspired to bring my video camera to work at the farm. And on Thursday I set it up in the kitchen on a tabletop tripod and shot myself working on a variety of things over the course of about an hour. The following segment shows me rolling and tying one of the two sides of bacon (pancetta) that Christian the Apprentice and I put into a cure two weeks ago.

The bacon will hang in the cheese aging room for at least three weeks before it's ripe enough to sell.

Pay careful attention to the sparkling dialog between myself and coworker Rachel the Younger. (So-called because she has the same name as the slightly older spouse of Trent; who you can be darned sure I do not refer to as Rachel the Elder.)



Joseph Bayot said...

That looks great!

Is there anyway a person like me from Jersey City can get a hold of some of your products? I would love to try some.

I love the sound of squishing meat.

I've always thought it's a cool notion that in almost all kitchens, the only pieces of jewelry you're allowed to wear are a watch and a wedding ring. The importance of a sense of time and a sense of love? (trying not to sound sappy)

Bob del Grosso said...

We only sell the charcuterie and raw milk at the farm. Some of the cheese is available at Whole Foods.

Regarding your other question about how to start on charcuterie.

Firstly, don't over think it, it's a lot easier than you might imagine. Then, get a hold of a Ruhlman & Polcyn's book and make some pancetta or pork belly confit. Or of you prefer, just get pork shoulder, cut it into big chunks, rub them liberally with salt and sugar and let them sit overnight.
Nest day cook them in rendered pork fat. Put them in a crock to age when they are done and you are there.

Maryann said...

Hi Bob. Good tying skills there! I learned a few things from you. Thanks.

Scotty said...

Boned, Rolled and Tied: The Movie
A Review by Noah Vail

Robert del Grosso’s latest work, Boned, Rolled and Tied is a cinematic masterpiece. In no movie since Citizen Kane, has a single shot created so much debate and delight.

On the surface it is a simple tale of three characters – a right hand, a left hand and a piece of cured pork belly. However, as the tale unfolds it is clear that this is no less than an exploration of the human, and porcine, condition. Of particular note is the performance of the right hand, as it tucks a wayward piece of the pork belly under itself in a gentle yet firm fashion. While some might say that the tying itself is a bit too S&M, it really shows the same quest for a connection with another as Last Tango in Paris.

If this were not enough, overlying the acting is a dialog between the Director and his assistant – a dialog that must remind one of My Dinner With Andre.

Mr. del Grosso’s direction evokes the neorealism of Visconti combined with the bleakness and despair of Ingmar Bergman. His sure hand behind the camera equals the best of the collaboration between Freddie Young and Sir David Lean.

As Big Night showed us the depth of culinary genius, as Ratatouille showed the collaboration in the professional kitchen and the banality of selling ones soul, and as Monty Python’s The Meaning of Life explored mammalian innards and the effect of a single thin mint, this movie combines them all.

This is an important film.

Rated OWM for Other White Meat
Running Time 3:25

Joseph Bayot said...

Haha that's so weird I already made some pork belly confit! I was a little too timid with the salt though.

I remember I e-mailed you about differences in cooking times and temperatures.

I think I'll make some pancetta next.


Tags said...

And I'm sure Rachel doesn't refer to you as Sweet Old Bob, either.

(yes, I stole it from Robert Benchley)

Jennie/Tikka said...

Quality product, BdG! I'm going to have to find a way to get myself to PA to purchase some!!

ntsc said...


You are truely weird and asick puppy.

Scotty said...

ntsc, that's the nicest thing you could say! ;-)