Charcuterie

Finally...

Two types of coppa, saucisson sec, head cheese, pickled ramps, turnip kimchi, breakfast radishes, and some black garlic puree.  We've got a whole lot of pork curing right now, come in and check it out in a few weeks when everything is finished.

Comments

[Derrick]

Chef, do you source your black garlic or do it in-house?