Charcuterie came about as a means of preservation, but the art itself has been preserved for its flavour. The reason we love this kind of meat is because of the fermentation that happens as the meat steeps in its environment. The final product unleashes meaty, umami flavours upon the palate and has us going back for more.
When envisaging the artist who puts such delights together, one couldn’t be blamed for picturing a thick-wristed butcher – Bill, perhaps, or is it Roger? Not the maker of these meaty treats – they come from the more delicate hands of Hannah Miller. “I’m not trying to be as good as the men,” Hannah says. “I’m trying to be myself.”
Originally from Portland, Oregon, Hannah has been making her bresaola (cured beef), capicola (also called coppa, made from pork neck), and pancetta (cured pork belly) out of the kitchen of Apero in central Auckland for just a few months. Going by the name A Lady Butcher, she has already attracted the attention of some top chefs, and her products are on the menu at Apero now.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/food-news/85593854/A-Lady-Butcher-making-strides-in-the-restaurant-game
from
http://oliviawhinham79.tumblr.com/post/152243850906
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