Sausage and Salami Class

by DJ on March 31, 2017

Chef Denis, executive chef at Greathorse in MA travelled to California to learn to make sausage and salami.  We spent a day together teaching the techniques and intricate rules to make salami and sausage successfully.  He plans to start making them for the restaurant and get on a routine so as never to run out!

Chef Denis checking out the aging room/wine cellar

Chef Denis checking out the aging room/wine cellar

Lonza hanging in the cellar

Lonza hanging in the cellar

Duck pastrami curing before smoking

Duck pastrami curing before smoking

Ten days later

Ten days later

Duck Prosciutto

Duck Prosciutto

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