So a few weeks ago I started working in a new market, Standard Market in Westmont IL
I could go on and on about what makes my shop different from everyone elses but let's just say this is a real butcher shoppe.
Now to my story
Last week I was approached by my new friends at La Quercia. They are putting up some beautiful Iberico Hams this week from Tamworth Hogs that have been eating acorns on a Missouri Mountainside since August
They asked if I would like to buy the trimming from these hogs and do something special with it. We jumped at the chance
So the Chef and I have been working on some special sausages and tomorrow they roll out to the public
We made a Christmas Polish with Garlic, thyme, and marjoram
A Spanish Chorizo with smoked sweet paprika, sherry and Garlic
and an Italian Sausage with a red wine and peppercorn reduction mixed into the lucious pork
como español tedire que el chorizo no lleva jerez aqui tienes la receta de chorizo español ( el video es en español si necesitas traduccion te la puedo ofrecer) espero que te guste http://www.youtube.com/watch?v=y1B6gghghPE ademas el cerdo iberico es originario de España y no es para nada magro sino todo lo contrario tiene una infiltracion de grasa en proporcion ala del buey de kobe (japones) solo se puede considerar iberico de bellota aquellos que sean de raza pura minimamente al 50 % alimentados en cuadras con luz roja y los 3 ultimos meses de vida alimentados en libre pastoreo exclusivamente a base de bellotas eso es el CERDO IBERICO DE BELLOTA el resto son imitaciones
I'm posting a message asking for help with a used Pro Smoker I have that has loads of cold spots. If you have any experience with this model please respond.
That's awesome Joe! I just had Herb and Kathy from La Quercia in my store right before Thanksgiving to demo some of their products. It was fantastic. They also brought me some samples of speck, pancetta, Berkshire lonza and the amazing Iowa White Spread. For Thanksgiving at my In-Laws, I rolled a pork loin with a stuffing of bread crumbs, a duxelle of crimini and shallot, some chopped spinach and the white spread. Then I wrapped the pork loin with strips of proscuitto and speck, tied it up, topped it with more of the spread and placed it on a bed of diced apple. About 350 degrees and 1 hour later we were all licking our chops. It was ridiculously good. No wonder my in-laws put up with me!!! LOL
