For the James Beard Foundation Dinner Michael Ginor (of Hudson Valley Foie Gras) served a torchon dish. So a couple of days before the dinner my job was to roll it up. It was a wonderful compliment when twice he told me I did a great job on the torchon. There are so many of them that it practically covered the wall of the walk-in (Thats a lot of Foie). Some times it is okay to have your hands all dirty if it is Foie.
On the right there are some of the other charcuterie things that I hang in the walk-in. In the middle there is my first charcuterie that I did on my own. It is called “Lambcetta” (also a name I came up with). I take the flaps of meat from the saddles and cure them with a scent of anise. Ideally you want them to hang for at least a week but they have lasted two months before (they are cured with pink salt). To the right of the lambcetta there is Kobe Brasoala (Brasoala is an Italian cured meat made from horse) this was my favorite salami from Italy so I tried to recreate it with Kobe. I love this stuff and soon I will have “Salambi”!!!hahaha
