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When you really start getting into charcuterie, cheese making, and other types of preserving, eventually you’ll end up wanting to try a little of everything as it starts coming together.  And when it comes to the slow food, organic and local movement, you start to understand the importance of all those buzzwords when making these kinds of foods. Here’s my dinner for today:

aged food dinner

From left to right, clockwise starting at the Brie style cheese at 2 months; Lomo at 3 months, preserved lemons at 2 years, bread made over 4 days (baked this morning), smoked duck prosciutto at 2 months, Spanish style chorizo at 6 months, Bresaola at 3 months.