Sunday, February 24, 2008

Brief Tour

Here's a brief video tour of some the room where we age the salumi and cheese. The room is a lot bigger than it appears to be here. There is another level above that at the moment contains only cheese and there is salami and bressaola hanging in the far corner of the room that I did not shoot because I was in a hurry to return to the kitchen.



video

6 comments:

blondee47 said...

will u be distributing in Canada?

Bob del Grosso said...

blondee47

We have no plans to sell charcuterie anywhere but on the farm, but do not rule out shipping.

Tags said...

Wow, you could make a lot of Meat Lover's Pizzas with that stuff!

Jennie/Tikka said...

Would you ship it to California??? Because I'm thinking I need to make a sandwich with all that...a.s.a.p.!

redman said...

really cool aging room

Linda said...

Please update us, Bob, what is the humidity and temperature in the "curing" room? I think I'm going to have to cast all caution to the wind, plunge in, build my own room, and start doing charcuterie.... In between teaching gigs of course....