Down at the Coppa

In my search for purpose and a new career as an urban farmstead type, I’ve recently rekindled an interest in the art and science of curing meats. I was inspired last month when I started poking around into the possibility of acquiring a small, but well-respected artisan meat company. While that deal did not go through it set off a spark in my brain that has me thinking about becoming the next Sausage King of Seattle. Could I be a 21st century Abe Froman perhaps? Anyway, since late February I’ve studied all types of things like HAACP plans, knives, hygrometers, ph meters, good vs. bad mold and, most importantly, meat purveyors. In my search for purpose and a new career as an urban farmstead type, I’ve recently rekindled an interest in the art and science of curing meats. I was inspired last month when I started poking around into the possibility of acquiring a small, but well-respected artisan meat company. While that deal did not go through it set off a spark in my brain that has me thinking about becoming the next Sausage King of Seattle. Could I be a 21st century Abe Froman perhaps? Anyway, since late February I’ve studied all types of things like HAACP plans, knives, hygrometers, ph meters, good vs. bad mold and, most importantly, meat purveyors.

Over the past 2 years I’ve made bacon and pancetta at home with pretty good success. Although my wife doesn’t like the salty-ness of some of the bacon; I have been pretty happy with as have friends I have shared with. During a recent conversation with Mike Easton from the esteemed Il Corvo in Seattle, I was told to essentially ‘throw out’ the first Charcuterie book by Michael Ruhlman and Brian Polcyn in favor of their second book, Salumi and Cooking by Hand by Paul Bertolli. In Mike’s words, ‘those recipes are just too damned salty!’ So, on I went to get my new books and try my hand at a new style of old world cuisine. Over the past 2 years I’ve made bacon and pancetta at home with pretty good success. Although my wife doesn’t like the salty-ness of some of the bacon; I have been pretty happy with as have friends I have shared with. During a recent conversation with Mike Easton from the esteemed Il Corvo in Seattle, I was told to essentially ‘throw out’ the first Charcuterie book by Michael Ruhlman and Brian Polcyn in favor of their second book, Salumi and Cooking by Hand by Paul Bertolli. In Mike’s words, ‘those recipes are just too damned salty!’ So, on I went to get my new books and try my hand at a new style of old world cuisine.

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