Saturday was our dinner out at Dog Mountain farm, something I’ve been looking forward to for months!
We started working on the first course two weeks ago !
That’s when Jonhannes and I received our first whole pig for the event, and immediately set to butchering, salting, smoking and brining –
tying, pressing, trimming and stuffing….
-to produce the charcuterie plate, comprised of Mortadella, Rosemary Ham, Maple Cured and Smoked Pork Loin, Pancetta Cotto (un-smoked Italian bacon)
and the surprise favorite, Head Cheese, with Sour Cherry Gelee
We had plenty of time to grill up a little snack of Dot’s Delicatessen’s Meguez, for staff lunch.
(just about to hit the water here)
-after that, we were too busy enjoying ourselves to remember to take more pictures!
but to the cackling flock that was alway lurking in the bushes,
“Comes Christmas, YOU’RE NEXT! “
-and thank you to all the volunteers!