Blanche Farms Meats
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THE PHILOSOPHY

Blanche Farms Meats is a culmination of life experiences.  Growing up in a family of six, our family revolving around the dinner table.  I was unaware at the time that the culinary seeds were being sown.  My mother made it a point that, even with all the activities and sports we were involved in, we always ate dinner together.  She made great efforts to create interesting and freshly prepared meals nightly.  My father challenged her with unique requests to mimic the flavors he enjoyed in Brazil from his time in the Peace Corps.  She embraced the challenged and her children often joined in. 

I decided to study Hotel restaurant management in college and dedicated myself to the kitchen.  I was fortunate to have a pair of young chefs take me in and flood my head with classic French cooking.  I spent what seemed like hours, making mayonnaise from scratch,  learning how to produce a perfect demi glaze, cutting entire wheels of cheese, picking cases of beans, and learning how to cut, cook, and eat steak.  

After college, I managed kitchens until I could open my own casual restaurant in the Blue Ridge Mountains of TN.  Here I was able to experiment and develop menus.  After 10 years, my wife and I decided to close the restaurant so we could focus on our four young children and grow our Farm and Horseback Trail riding business.  It was a great experience for our family to live very much off the land.  We had neighbors that supplied our growing family with sweet milk, hogs, grass fed beef, and fresh produce.  Our seasons provided us with Chanterelle mushrooms, huckleberries, muscadines, wild blueberries, blackberries, and of course Venison.

I build an old smokehouse on the farm and that is where I began my journeys with Charcuterie.  In the fall I would cure my venison hams and then smoke and age them through the winter.  I would hang my dry sausages in our humid cold basement.  I noticed that on the very cold winters that my aging and smoking was done colder than normal and it produced a more subtle flavor.  This was something I became obsessed with when I moved south and didn’t have the luxury of those cold winters.  So I built a prototype to mimic those conditions on our farm in Macon GA and now I am sharing the end product with you so you can enjoy it as much as I do! 

I built an old smokehouse on our farm in the Blue Ridge mountains of Tennessee many years ago. that is where the journeys with Charcuterie began...  In the fall I would cure venison hams and then smoke and age them through the winter.  I would hang my dry sausages in our humid cold basement.  I noticed that in the very cold winters, the colder temperatures produced a more subtle flavor.  This was something I became obsessed with when I moved south and didn’t have the luxury of those cold winters.  So I built a prototype to mimic those conditions on our farm in Macon GA.

Once I got the process perfected for our climate, I directed my attention to finding the absolute best pork to use as my foundation. After countless trials and taste tests, the unequivocal Choice was the ossabaw hog. A little background on the ossabaw makes it easy to understand why. seasonal food sources of acorns and water from salty marshes on Ossabaw island, Georgia, forced the hogs to develop a unique metabolism and way of storing fat - within their muscle and at a 50/50 ratio - picture choice cut of marbled steak. Additionally, the fat melts at room temperature, and is high in omega-3 - think olive oil. simply put - its perfectly suited for the curing process, and creates a flavor packed product unlike anything else i have tasted. to me it is simply the best possible choice. I have also been fortunate enough to form a relationship with a local farmer who raises this rare breed, free range and naturally forage fed.

I am proud to share this the results of my work, and hope you enjoy it as much as my family does. The proof is truly in the pork!