tag:blogger.com,1999:blog-189030594097847725.post2935595435068502232..comments2023-10-29T04:45:31.492-07:00Comments on Charcuterie Sundays: New Shots of the Curing FacilityGrant van Gamerenhttp://www.blogger.com/profile/05296653270527166199noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-189030594097847725.post-74203239512585504582010-04-14T06:13:38.027-07:002010-04-14T06:13:38.027-07:00Fabulous photos. The pictures are making me hungr...Fabulous photos. The pictures are making me hungry. It's wonderful to see a great operation like that. Thanks for sharing.Jennifer Shttps://www.blogger.com/profile/13721055209360000055noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-48733276161190488602010-01-31T14:12:46.709-08:002010-01-31T14:12:46.709-08:00Wow I've always wondered what a curing facilit...Wow I've always wondered what a curing facility looks like! All that beautiful meat :) Thanks for the awesome pictures!Anonymoushttps://www.blogger.com/profile/16185773058293586865noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-17572713998651208852010-01-25T07:26:54.958-08:002010-01-25T07:26:54.958-08:00Thanks Grant.
Looking forward to getting out to th...Thanks Grant.<br />Looking forward to getting out to the restaurant.Jamie Waldronhttps://www.blogger.com/profile/07107493379522020152noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-6342277253614370142010-01-25T07:08:36.587-08:002010-01-25T07:08:36.587-08:00This is how it works.
We share space at my friend...This is how it works. <br />We share space at my friend Alfredo's Curing facility. <br />We make everything at the restaurant and cure it up at the facility. <br />Its 25 minutes north of the city out in no mans land. Freddy keeps an eye on things when im not there.<br />He's old school Italian and uses only table salt, im new school and use kosher. We share techniques and we both feed Grant van Gamerenhttps://www.blogger.com/profile/05296653270527166199noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-37645114914516708212010-01-23T04:45:29.343-08:002010-01-23T04:45:29.343-08:00where's the facility??where's the facility??Jamie Waldronhttps://www.blogger.com/profile/07107493379522020152noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-31690846543647406912010-01-22T20:48:01.998-08:002010-01-22T20:48:01.998-08:00Oh. My. Gosh. I want to be there. This is a fant...Oh. My. Gosh. I want to be there. This is a fantastic blog and it's inspiring me to give charcuterie creation a go. Just wonderful. I can't wait to read more.Sarahhttps://www.blogger.com/profile/16255196948115145807noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-82231317807775707912010-01-21T07:23:32.536-08:002010-01-21T07:23:32.536-08:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-81469307141926560242010-01-20T09:19:07.700-08:002010-01-20T09:19:07.700-08:00Wow, thanks again for some great pictures. If you ...Wow, thanks again for some great pictures. If you have it posted elsewhere on here I'd love to know where, but could you explain the system you use for your cured stuff. Meaning: you refer to dropping off/picking up new stuff, have pictures of a great professional facility and have a menu full of great items. How does all this work? I really enjoy and appreciate your efforts on the blog as Darrin McCowanhttps://www.blogger.com/profile/09247672329342365079noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-79352441704643014132010-01-20T03:31:06.083-08:002010-01-20T03:31:06.083-08:00I'm absolutely spellbound by that massive rack...I'm absolutely spellbound by that massive rack of prosciutto... Yum!PJhttps://www.blogger.com/profile/02331696708174180430noreply@blogger.com