So remember that hog we butchered–we tried the loin two ways. One had a cinnamon and spice rub, the other had a backwoods hickory spice rub courtesy the Spice and Tea Exchange in Georgetown which you can acquire here. Both were fabulous and has us considering whether we may add some custom spice rubs to the offerings of Cured DC. Some cellphone pics below of the hickory rubbed loin.
In other news, we’re working on a large order of cured meats for a super-secret market in town here. More on that soon!
Got a half a hog in a week ago and thought it would be a good idea to share a little bit about the breakdown. The harvest…ribs, lardo, lomo, pancetta, loin, fatback, coppa, sausage, chorizo, saucisson sec, calabrese, culatello, and fiocco. And maybe some pork rinds.
As we figure out the menu we’re getting started by producing some staples. Duck Prosciutto is an easy to produce fan-favorite and makes great entry-level charcuterie, it’s sweet, savory, familiar, a simple crowd-pleaser. But there is an art to simplicity, with only two real obvious ingredients, salt and 100% natural duck breast, the rest of the process demands patience, cleanliness and love. And yes, there’s some secret spices too!
Next up, we’ll be sharing some insight into the process of breaking down a hog, well, half a hog at least!