These are some of the recent projects that we have been working on. A country ham and shrimp terrine. The shrimp are floating in a country ham consomme with green onion.
Coppata. This was a challenge. Its a coppa stuffed into a salami and dried tigether. The salami is a fennel and mustard seed. We dried it for three months. It was hard to center the coppa so we are going to do it again soon.
Coppa. This is similar to lonzino but it uses the shoulder not the loin. The cure has different spices and it seems to take a little longer to dry but its great with all the fat running through it.
Lonzino is a pork loin that has been cured and dried. This is amazing stuff it is so aromatic and flavorful but the texture is just as good. We hang it in cheese cloth instead of the classic natural casing because we use the loins from the whole hogs we get and there way too big to fit into natuaral casings.
Our second attempt at bresaola and we are really happy with it. the eye round is cured in two stages for about 10 days and then dried in our meat case for about a month and a half.
We have recently tried to conceptualize new salami flavor profiles. these are two gigantic salami's with ginger, sake, and pink peppercorns. they will take about three months or so.


Mortadella garnished with pistachios and lardo. We made this for muffalatta around mardi gras. This is a emulsified forcemeat alot like bologna. It was definatly one of those projects that could use some improvment but we were happy with the results.
This is a rabbit terrine which is a pate made from ground rabbit and its own liver and pork fat. Its garnished with georgia peanuts and green peppercorns. There is also a inlay of the loins and then wrapped in caul fat.