Yesterday & today my fabulous meat grrls Danger Kat & Jass Olivia helped me break down 10 pig carcasses, putting the hams into a slow brine of salt, brown sugar & Stuarts stout for the next fortnight in preparation for smoking for xmas. We cut, we make wildly inappropriate jokes (as befits a boning room, amirite), & we dance our way through the days. And we stop regularly to gaze at the beauty of this uncommonly delicious meat from animals raised happily on the paddocks who only have one bad day. These coppa steaks are my personal favourite - theyre from the shoulder, and the same set of muscles we cure in winter for coppa, aka capocollo. Because these muscles do the most work on a pig, they have the most flavour. Like a beef rib eye, I cannot cut these without stopping to admire their beauty. And if anyone is wondering why no responses from me, now you know. And it continues until Wednesday with a workshop tomorrow, then sausage making & bacon slicing Sunday, then a side of beef & packing orders Monday for Tuesdays deliveries... *gulp* See you on the flipside! xo
Posted on: Fri, 21 Nov 2014 08:44:14 +0000
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