progress

Sooooo that bacon hasn't yet moved mountains but it has moved two local chefs to use it as inspiration in their menus. Yes it is that good.

Hakuri turnip flan with cider caramel, locally smoked bacon and celeriac puree.

Hmmm how about that autumn??

Gotta start thinkin about my next project. A friend offerd the use of his charcuterie cave to hang sausage. Thinkin that may be a good direction. Another friend wants me to make some head cheese for a halloween party!! And I still need to can some hen of the woods mushrooms!

Grrr never enough hours in the day.