I always enjoy a nice charcuterie plate when I go out for dinner and at my current job, I get to contribute to ours. We used to have a pretty standard and simple rotation of items, but I have a pretty long leash for interesting side projects so I have been trying to up our charcuterie game. I have a very small walkin, so I don't have room for 2 giant cambros filled with hams packed in salt or pigs heads and trotters in brine (cough, Tkern, cough). But I do have a humidity and temperature controlled wine/storage room that I can hang stuff in. Here is some stuff I have working right now.
Cleaning up some Moulard/Magret duck breast for prosciutto. Spicy White Devin also pictured.
The duck breast packed in salt, pink salt, garlic, juniper berries, thyme, and peppercorns for a day or two.
After about 36 hours in the cure, rinsed.
And wrapped in cheesecloth, ready to be dried.
Some sliced duck breast prosciutto (from a different batch, this one is Pekin, the Magret version is bigger and tastier).
Guanciale (cured Pork Jowl) in the cure after about 4 days. Couple more days and then it goes to hang and dry.
Bresaola (air dried beef) after curing for two weeks, rinsed of cure, ready to dry.
Two batches of duck prosciutto and the bresaola hanging in our store room. When we get audited, our fat soaked paperwork will make for a nice snack.
Some of the bresaola after aging/drying for week(ish) and sliced with my Martell 300mm suji.
So...what do you guys have hanging in your store rooms? What's on your charcuterie platters or in your recipe notebooks? Please share, I am always looking for new things to try and add to our rotation.