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.
Monday, April 26, 2010
Subscribe to:
Post Comments (Atom)
1 comment:
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.
Post a Comment