Keep your football. We makin' bacon. And prosciutto. And loin. And shoulder, butt, and a metric shit ton of sausage.
One of the perks of working in the restaurant business is having access to a proper kitchen, and to the purveyors who can supply you with the goods.
"Cooper" was a beauty. Killed and delivered thursday, and broken down today. 2 inches of fatback and two 24-pound hams. The knives were sharp and we drank some pretty good tempranillo.
Spirits were light. I like to meet my food. I like it a lot.
- ▼ December (14)
- ► 2008 (143)