One of my favorite times each month is when Julie, our in-house charcutière, begins making the amazing treats that she includes in each month’s Formaggio Food Community (FFC) charcuterie share. I’ve always been a huge fan of her regular selections (her chicken liver mousse and duck pâté make me weak in the knees!), so it is exciting to see her experiment on new recipes each month for the FFC. If I’m lucky, she will even let me be her taste tester. As with her usual charcuterie, she always uses super fresh, local ingredients. I recently jumped at the chance to write a blog post about her charcuterie share so that I could take home a full share and enjoy all that it had to offer! (more…)
Posts Tagged ‘pork’
Posted in Formaggio Food Community, Meats & Charcuterie, tagged charcuterie, charcuterie share, charcutière, FFC, foie gras, Formaggio Food Community, pâté, pork, pork rillettes, pork sausage, Rabbit Pâté, sausages, veal pastrami on November 11, 2013 | 1 Comment »
When I first signed on as the charcutière at Formaggio Kitchen, I was excited to work with meat. “What does the position entail?” I asked Ihsan, the shop’s owner. “You’ll be making sausages, curing meat, breaking down whole pigs and rabbits. Stuff like that,” he said. “And pâtés. Lots of pâtés.” That stopped me in my tracks. Sausages, great. Butchery, no problem. How hard can meat curing be? But pâtés? This was another story.
Pâté was mysterious, classic and tricky-sounding. I accepted the position with a bit of apprehension. Now, entering my third holiday season at the shop, pâtés have become one of the items I particularly look forward to making. And we make a lot of them! (more…)
Posted in Classes, Meats & Charcuterie, tagged bacon, BBQ, Beer, butchering, butchery, chicharrones, demo, food, ham, hominy, pig, pork, posole, rillettes, sausages on March 28, 2010 | Leave a Comment »
On Wednesday evening, I had the good fortune to be able to sit in on a pig butchering demo here at the shop. The demo was conducted by Julie, our in-house charcutière, and Jason, the chef at our South End location. What a pair they made! Jason did the butchering and Julie spoke about how she uses different parts of the pig to create her delicious porky products.
This demo (and the one happening this coming Wednesday) were a first for Formaggio Kitchen, inspired by Cochon 555 a pig-themed event that is happening in Boston today. It turns out that there are a lot of fellow pork lovers out there and we were overwhelmed by the response to the first demo we scheduled – so much so that we scheduled a second and still had a lengthy waiting list! Hopefully we will get to do this again soon! I even hear some buzz that we may do a similar type of demo with spring lamb… Stay tuned!
A lot of careful preparation went into the class. I happened to be working on the Sunday three weeks ago when Julie and Jason broke down a small pig from Falter Farm, MA in order to figure out how they wanted to organize their presentation. (more…)