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!