A little plate of Charcuterie at work

Devo · Post by **Devo** » Wed Jul 11, 2012 17:05

Brought in some of my Charcuterie and shared with my fellow workers. Sorry for the poor pic, my phone don't take good pictures. The Bresaola is growing on me, think I'm starting to like it. It was not something I liked when I first tasted it.

Bresaola dipped in extra virgin olive oil and lemon juice.
Milano Salami
Smoked cheese
Olives stuffed with cream cheese.

The coppa still has a few weeks to go or it would have been on the plate also

Post by **redzed** » Wed Jul 11, 2012 21:40

Are they hiring at your shop? Where do I submit my resume?

Keymaster · Post by **Keymaster** » Thu Jul 12, 2012 00:56

Dang, thats some super good looking stuff Devo!!! Glad your doing such a great job with all that meat. Looks like fermenting green olives is next on your list of things to Make

Devo · Post by **Devo** » Thu Jul 12, 2012 08:29

Thanks Aaron, and it is really good to see your still around, i was starting to worry about you bud.

DLFL · Post by **DLFL** » Thu Jul 12, 2012 13:18

That looks great! I have been using my spare time with the Grandkids and neglecting my sausage education. LOL

IdaKraut · Post by **IdaKraut** » Thu Jul 12, 2012 17:34

Wonderful looking meat. I see no dry edges so you obviously have the dry curing figured out. Your stuff looks great and I'll be trying it soon. Thanks,

slider · Post by **slider** » Thu Jul 12, 2012 21:14

that looks outstanding, hopefully one of these days ill have somthing that looks like that

Thanks
Slider

atcNick · Post by **atcNick** » Tue Jul 17, 2012 05:17

very nice!

Baconologist · Post by **Baconologist** » Tue Jul 17, 2012 16:26

Nice work!