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About onthekitchensteps
Website: http://www.onthekitchensteps.com
Location: onthekitchensteps
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I've had some truly amazing artisanal salumi and cheese, and I have had some truly awful meat and cheese. The awful stuff inspired me to step out on my own and cure some meat. I have had really good luck with smoked bacon, pancetta, guanciale. My luck with sausage has been less impressive. I even had some success with making what amounts to venison prosciutto.
The one thing that I never do is rate my own products. I might really love the salt level in my bacon, someone else might think they are eating a salt-lick.
So before I decide that I can open my on charcuterie stand at the market, I'll make sure that my products are the best I can make if not the "best in the world".
I think finding and supporting artisanal food producers is as important as finding sustainable farmers.
Chris