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- Just added some legs of lamb smothered in rosemary garlic pesto to the store! Will also have porchetta roasts http://t.co/R1JYSj2T 12 hours ago
- Feel like butchering a side of pig and making salami tomorrow? Had a couple spots open up for the Hog 201 class http://t.co/R1JYSj2T 17 hours ago
- @thedapperdiner you can have whatever your tummy can crave, we make meaty dreams come true. 1 day ago
- @thedapperdiner Yum Yum on Saturday, so you can do a 4505 DOUBLE DOWN! 1 day ago
- Yes! RT @thedapperdiner @4505_meats slow roasted pork breakfast sandwich w/ Frankaroni http://t.co/5hef0t28 Maybe I'll add chili next time. 1 day ago
Tag Archives: CVap
Baby Lamb
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Posted in Butchery, Good Shit, Technique
Tagged butcher, CVap, lamb, spicy, whole animal
12 Comments
Suckling Pig Porchetta
Here is a method of making your own Suckling Pig Porchetta. Its real important you get the skin real crunchy! I chose to deep fry these guys, you can also roast them in a hot oven. Bookmark on … Continue reading
Posted in Butchery, Charcuterie, Technique
Tagged butcher, CVap, fry, pig, porchetta, sausage, suckling, whole animal
2 Comments
Step by Step Blood Sausage en Croute
Soak bread in cream mix, when real soft blend with hand blender until smooth. Blanch fat back in boiling water until soft all the way through (for about 25 min.), set aside. Sweat the onions in butter until soft, but … Continue reading
Posted in Charcuterie, Good Shit, Technique
Tagged blood, bread, cream, CVap, fat, sausage
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