Curing Room Preparation
These past few months have been an adventure for us. We have learned so much from our customers about what they want to eat and how they want to eat it. That influences the products I cut and produce.
At least we seem to think alike. The demand for dry cured charcuterie seems to be high and unfortunately I can’t speed up the process. It’s a natural process and for the quality we want, we just have to be patient.
I have spent the last couple weeks preparing beef, pork, and even goat for our curing room. In the coming months we will have speck, capicola, and eventually country hams and prosciutto. Those whole muscle pieces take a long time. In the meantime, we’ll have more cured sausages, like nduja and a rustic salami I came up with (think dry cured mortadella).
Oh, and to the right is something else I’m having fun with. Barding and larding. Barding is wrapping a piece of meat in fat. Larding is threading it through. These are very old techniques usually reserved for cooking game or tougher meat. In this case, why not take a good cut and make it awesome! Last night I barded several bottom round roasts and some sirloin roasts.
Stop in often and be sure to watch the newsletter for announcements for when items are ready. Adam