Monday, November 2, 2015

Local Charolais Cecina

We just hung our first batch of Cecina from a local grass-fed Charolais. This is unique style cured and smoked beef from Northwestern Spain. We are lucky to be collarborating on ths project with Chef Jeffery Weiss, the author of "Charcuterie: The Soul of Spain." I'm looking forward to be featuring these hams and sausages on the Post Ranch menu soon!

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