Soppressata Calabrese. This one hits home for me. My best friends and I have been making this for years at home in a fruit cellar. These days I’m able to dial in this salami on a professional level and pay homage to the OG’s that didn’t have the environmental controls that we do. ❤️
Bresaola 🇮🇹
Dry cured eye of the round beef from our friends @vgmeats
Dipped in sherry wine and rubbed with salt and warm spices this whole muscle salumi is typically lean and has a vibrant red colour.
Key considerations when preparing are:
1) Keep chamber humidity up to prevent case hardening
2) Don’t hang for too long for the same reason
3) Only use minimum salt required for dry curing because lean beef won’t absorb salt as much as fatty pork.
A stunning addition that will diversify any charcuterie line-up you may have. 🐮
120 day aged @penokeanhills rib section
Smells like cultured butter with a touch of blue cheese.
The prolonged aging led to an enzymatic breakdown of the proteins and connective tissue. I can tell by the way the steak feels in my hand…super soft…even after a significant amount of dehydration. 🤓
Two years ago we hired @duffer_10 and he’s been my right hand man ever since.
Hard working, professional, thoughtful, the list goes on.
Best part is knowing everything I pass onto him he will hold onto and use to his benefit in the future.
Thanks for keeping your head on a swivel and your stick on the ice chef! 🏒
Beef & Butter Bologna
Inspired by the butter and beef link from @beastandcleaver
70% Ontario Beef and 30% Butter emulsified and gently smoked.
It smells like movie theatre popcorn and tastes like recess in grade school. ❤️
Very Nostalgic indeed.
Hungarian Lamb Salami
Crafted with @beverlycreekfarms lamb and @cheznousfarms@thespicyside dried smoked paprika peppers. 🌶️
Proactive and thoughtful curing of pasture raised lamb to try and obtain seasonality with charcuterie. 🐑
Salami “Negroni”
Crafted with a burnt off alcohol syrup reduced to a nappe consistency which included shots of gin, vermouth, campari and a rare Calabrian pepper amaro courtesy of my guy @danpuglia92
Herbs and spices such as dried orange, oregano, coriander and juniper were sprinkled in to give the botanical & citrusy notes a negroni typically has.
This salami reminds me of my homey @devinmorrison who introduced me to a few outstanding negronis in the YYC years ago! Miss you my dude!
A lot of flavours competing here! But like I always say to the cooks I work with everyday, theres’s no such thing as too much flavour, just as long as it’s balanced! 😉
