Lonzino (sort of)
Lonzino is actually a cured Pork Loin, ours was a tenderloin (which requires more time and a casing which we didn’t want to attempt). Jacques Pepin calls this a Saucisson of Pork Tenderloin. But we’ll stick with Lonzino. This was our first curing project...Pork Tenderloin with Carrots and Pea Puree
Although our studio lights aren’t in yet, we were anxious to try some of our new tips we picked up last week. So we setup the best tungsten lights we had in the house and took a few snaps of this dish. Pretty straightforward dish. We sautéed some really nice...The Shooter’s Sandwich
We are so lucky to know so many talented people. Since all the wedding planning is behind us, we’ve committed to upping our game on the blog a bit. One thing that we really needed a push on is our photography. We generally have to shoot at night, after work...The Curing Log
Nope – we aren’t making a sick piece of wood well again. We have kinda made 2014 a year when we dive into curing…meats but maybe cheese later on. Our first experiment, Lonzino is hanging and we’ll check the weight tomorrow. If all goes well, we...Click for Details
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