Seeing that the Cave isn't ready for use yet, i've been storing all the charcuterie in my walk in.
I just bought this metro style rack and its already filling up way to quickly. I wish i could stick another one in there, which i could, if i didn't need to save the other side for kegs. This is unfortunate, but it would be more unfortunate if we couldn't serve a nice cold pint of Belgium beer with the charcuterie:) The fridge guy is coming by the restaurant tomorrow to see if he can raise the temperature to an ideal of 10-13 degrees celsius (50-55 F)
I'll have a big load of capicollo, pancetta and venison bresaola coming shortly. Better make room soon!
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