Meat Club Charcuterie

random posts about our meatings

Time to BBQ the Italian Sausage swirl

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I'm reluctant to post as I'll catch family flak from across the bay. But here goes...

The sweet italian Argentine swirl rested quietly in the freezer. Since July. Why so long? No good reason. It's November. Weather is good. Time to Q the swirl!

Jamie & family brought the white beans and chard. I busted out a v tasty brunello. What could go wrong?

Nothing. Perfectly cooked and super juicy. I'll make another swirl this week as I do another Bertolli sausage recipe. It's an awesome presentation. And easier to cook!

The evening continued late into the night with an impromptu dance party fueled by housemade Limoncello. Pretty good.

One last pic.

Great Day!

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Personally, I had a fantastic day yesterday and I really wanted to thank Peter again for hosting us and teaching us all of the great charcuterie skills we have learned over the past nine months. 

Thanks to Sandy for the pig! Big, big thanks to Jaime for making this whole series of classes happen in the first place. 

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Finally, how fun is it to make a whole bunch of new friends and talk about food all day?! I can't wait to confit some giblets! And make roasted eggplant with tamari and peanut oil.

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I have my Tuscan and Genoa all set up in two different areas. Definitely not as stressful this time maintaining the temp/humidity for the initial period. I can smell the fermentation starting. Can't wait for my little curing room to be full of Tuscans, Genoa, Coppa and (hopefully by next weekend) Spanish Chorizo. Not to mention the stuff in the fridge (bacon, lardo, sausages & pig's foot). Rob only cried a little because I didn't bring home any ribs. 

(More to come on my blog in a day or two.)

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