Bresaola and Pancetta Update

So much to tell!   The pancetta is almost ready...I think we'll wait 'til Friday then come up with a fabulous use for it the following week.

The Bresaola was rinsed and tied by the one and only Sean Eason, who helped us with this particular meaty project. Thanks Sean!

This is the bresaola today.  Lookin' good, you Beefy Goodness, you.

January's Duck Proscuitto on a Pizza

Here is Jason, making a pizza with the finished duck proscuitto.

Fresh Mozzerella, Caramelized Shallots, and our Duck Proscuitto!

Time to Roll

 Today we rinsed and rolled the pancetta.  I honestly have never smelled a better smell in my whole life.

Its home for three weeks in my wine fridge.

Bresaola - February Project #2

 Chef Donovan approves.

Italian air dried beef - This one will take a month! Eye of round, ready to be cured.

Extra Pork Belly - a Gift from the Snow Day Fairy - For Pancetta!

Things were a bit chaotic as we arrived back at school today after two snow days - figuring out what to do with two days of food for classses that may go to waste can be tricky. Lucky for us there was an extra pork belly up for grabs. Can you say "Pancetta?" We put it down for a seven day cure nap today.

February's Challenge - The Salt Cure

Carcutepalooza continues with February's Challenge - the Salt Cure.  A couple of new twists have been added to the challenge - Each month there is an "Apprentice" Challenge and a "Charcuterie" Challenge.  We will be making guanciale - cured pig's jowel, which is on the Charcuterie Challenge list.
(Wish us luck finding pigs' cheek! Maybe Henry can help us.) Another twist is The Grand Prize!  One lucky blogger will win trip to Gascony, France for a five day Charcuterie Class / Culinary Tour of Gascony.

Coming soon - Duck proscuitto pizza /  Putting our pig jowel down for its long two month winter's nap.

Chef Office Humor

Chef Nikki Bennett's Stapler in Aspic - Compliments of Chef Drew Curlett.

Yikes!