Category Archives: Technique

Foie Gras Torchon

Posted on May 11, 2011 by Ryan Farr

Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the … Continue reading →

Posted in Charcuterie, Good Shit, Technique | Tagged , | 11 Comments

Viva la Turducken!

Posted on October 15, 2010 by Ryan Farr

Today’s re-post is from 2 years ago and is a good example of what we love to do.  We’ll have a updated version soon with ordering instructions etc., in the meantime please enjoy! Its that time again folks!  Turducken is … Continue reading →

Posted in Butchery, Good Shit, Technique | Tagged , , , , , , | 23 Comments

Butcher Classes are a perfect gift for Father’s Day

Posted on June 13, 2010 by Ryan Farr

Whole Hog, Sausage 101 and Spring Lamb Class at la Cocina Whole Hog Butcher class, Sausage making 101 and Baby Lamb Butcher Classes.  $125 per person, each student takes home 10-12 lb pork or 6-8 lb sausage or 8-10lb of … Continue reading →

Posted in Butchery, Classes, Events, Good Shit, Technique | 1 Comment

Liver, fatty blood line, kama and more

Posted on November 29, 2009 by Ryan Farr

Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji.  All of these methods work great with any other fish, but are spectacular with fatty white fish. Bookmark on … Continue reading →

Posted in Fish, Good Shit, Technique | 1 Comment

Baby Lamb

Posted on July 20, 2009 by Ryan Farr

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Posted in Butchery, Good Shit, Technique | Tagged , , , , | 12 Comments