Wow............ Just found your blog, I thought I was a charcuterie junkie, but what you're doing here is pretty special. I'll begin checking out older posts.
Great Pics, thanks for sharing them. Is this a buisness for you? I enjoy charcuterie as a hobby, and in my work kitchen, but not on this level. The salumi is tied old school, are you self taught?
There are two of us each in charge of our own kitchens. We do it to augment what we do everyday. The ownership is very supportive of what we do and has a passion for the same types of foods. Right now we are working out a HACCP plan so we can sell retail. Right now though everything is kind of "underground".
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3 comments:
Wow............
Just found your blog,
I thought I was a charcuterie junkie, but what you're doing here is pretty special.
I'll begin checking out older posts.
You're in the US?
Great Pics, thanks for sharing them. Is this a buisness for you?
I enjoy charcuterie as a hobby, and in my work kitchen, but not on this level. The salumi is tied old school, are you self taught?
There are two of us each in charge of our own kitchens. We do it to augment what we do everyday. The ownership is very supportive of what we do and has a passion for the same types of foods. Right now we are working out a HACCP plan so we can sell retail. Right now though everything is kind of "underground".
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