Stein and I looked at our cache of product a few weeks ago and went, "AHHHHHHH! We are dangerously low!" So we got down to bid'ness and have probably made 120 pounds of charcuterie in the past two weeks.
And what beautiful Charc it is! To the left you will see the most beautiful head cheese known to man. Yes, we flayed the entire flesh from the head and wet brined it for 5 days, then sous vide cooked it for 36 hours at 150 degrees. It is a solid mass of deliciousness. That strip of white that looks like bacon is actually part of the jowl.
We also made Summer Sausages, Saffron Salami (with whine and cardamom), Saucisson Sec (hard French salami with out added fermenting agent, just garlic oregano and wine), Finocciona, Tuscan (sweet) Salami, capicolla, hot coppa, Nduja and... and... lardo... and... pastrami... other stuff too.
It is a big relief to feel like I have product coming since our stuff takes SO long (sometimes 6-8 months).
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