Learning is a never-ending process in the craft of cooking. I spent the day tasting, learning, discussing and laughing with Chef Tim Bass, the charcuterist for King Estates Winery. He loves what he does! That’s why he looks a little bit like the buddha, smiling and holding his cured hams. We tasted salami’s, coppa’s, fresh sausage, country ham, pressed terrines, lardo, more lardo, pancetta, and quanciale.
Sorry doc, I’ll do a few extra laps to burn off all the cholesterol.
A great nod of thanks to King Estates and head Chef Ben Nadolny for inviting me share in their pork processes.