Monday, April 26, 2010

Mangalitsa Neck: Herbfarm's Time & Temperature

Sous Chef Chris Weber at the Herbfarm cooks his Mangalitsa necks sous vide at 165F for 14 hours. I ate some today at this event. It was a big hit.

Later on I tried some of their juniper and pepper lardo. It was really great. I will make a batch like that.

It is great that The Herbfarm is willing to share this information; if they wanted, they could refuse to reveal their techniques.

1 comment:

Black Label Meat said...

Rats! I found out about this too late. I live up in Bellingham and am just getting into charcuterie so that would have been a fun event to attend. Thanks for all of the info you provide. It is very helpfull.