Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 01/23/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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This week on The Main Course, Patrick & Katy shift their attention to one of the most well respected and enjoyed value added products in the protein world - charcuterie. Tune in and learn more about what goes into making these delicious products and what it takes to sell them. Hear from Anya Fernald, Taylor Boetticher & the head of Bar Boloud's charcuterie program. Later on the show, Micheal Hurwitz of Greenmarket stops by for his monthly segment and Mark Dingle tells us about his FoodieLink program. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
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The Main Course Introduction: The Charcuterie Show (5:32)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, charcuterie themed show,Taylor Boetticher of The Fatted Calf (25:15)
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Taylor Boetticher, Western European style charcuterie, fresh sausage can be turned over quickly, prosciutto takes a year and a half to produce, specialty cuts, middle turns into porchetta, larger loin roasts, whole pig boned out and dressed up, middle meat, traditionally goes into grocery stores, cold smoking, smoking without heat, fresh pork infused with smoke, apple cider taste, pates, interchangeable term, terrines, most charcuterie is pork based, the fat lands itself better, buffalo chopper, all natural casings, fois de gras, HACCP plans, charcuterie in North California, smaller agencies are skeptical of small unconventional operations, farmers markets, www.fattedcalf.com,Charcuterie at Bar Boloud (24:44)
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Bar Boloud, the following interview is in French, difference between French and American charcuterie styles, curing sausage, pigs are much fatter in the US,Anya Fernald, Founder of Live Culture (16:21)
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Anya Fernad, charcuterie in the US vs Europe, demand is present in the US but driven by people who have been to Europe, interest in production has happened very recently, producing mid scale high quality products in an easy way, mid muscle cuts, purpose build facilities, connecting slaughter and production, lack of basic infrastructure, processing, is there enough consumer interst to drive, whole animal utilization, eat less meat and eat better meat, it's illegal to import most charcuterie in the US, prosciutto San Danielle doesn't use high quality pork, prosciutto di parma has no regulation as to where the pig is raised, buffalo mozzarella, Eat Real, www.eatrealfast.com,Michael Hurwitz of Greenmarket (17:29)
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Michael Hurwitz, Greenmarket, GrowNYC, the growing role of meat in the farmers market, Michael started in Feb 2007 with 12 livestock producers, there are now 40 new producers in the program, there are now 22 year round products, byproduct sales, goat sausage, duck bacon, value added products, carbon negative producers, sheeps milke cheese producers are also bringing in lamb, producers are wisening up, Americans are more open, Wilklow, Brooklyn Borough Hall, Grazing Angus, animal producers always have deals, food safety,To comment on this episode click here. There are currently Comments
