Housemade Charcuterie

[Alice Levitt]

Of course, much has been made about the Butcher's Board at the Bluebird Tavern (I had an out-of-this-world rabbit terrine there last week). I can't say enough about the salumi that Rogan Lechthaler makes at Verdé in Stratton. Does anyone know where else Vermont chefs are curing their own meat?

[slaphappiest]

Why not do it yourself?
I am currently enchanted with David Chang's new book Momofuku.  It inspired me to make a pork pate for Vietnamese Bánh mì sandwiches.  It was really no big deal, half is in the freezer, half is on a roll with some daikon pickles.
While the axiom is that you never want to see sausage being made I think that once you do it yourself you will be amazed.

[Suzanne Podhaizer]

The Momofuku cookbook is wonderful. Both Alice and I have copies, and I was lucky enough to get David Chang to sign mine when I was at the Bocuse USA in Hyde Park.

Since I'm obsessed with pork ramen, I've been looking forward to making Chang's version — noodles included — when I have a few free days.

I've played around a bit with poultry-liver pâtés, and once made dry-cured, German-style salami with my friend Adam, owner of Bread & Butter Farm. Adam owns a meat grinder and learned the craft from a German butcher, and the results were great. I've shied away from producing things like prosciutto and guanciale at home, though, because I don't have a climate controlled space, and don't want to make something that's not safe to eat. 

As far as restaurants are concerned, I recently learned that Bistro Sauce in Shelburne has a bit of charcuterie on the menu. And, when The Farmhouse Tap & Grill opens in May(ish), cured meats will play an important role on the menu.