Butchery & Charcuterie
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Pork loin, stuffed with apple, quince & raisins, roasted with rosemary, bay and citrus
PT Ranch Regeneratively Farmed Pork
Canary Rockfish, Half Moon Bay, CA
Poulet Bleu Chicken, American Blue Foot chicken, WA
Takeda knives
Duck breast, fennel seed & coriander cure, pimentón rub, getting ready to hang and dry
Duck breast, fennel seed & coriander cure, pimentón rub, getting ready to hang and dry
Short rib and Cabernet terrine, in its gelée, tomato sorbet, pickled radishes, carrots, chervil, scallion vinaigrette
Koji marinating beef Tri-tip to bring out deep umami flavors, tenderize and help caramelize the outside
PT Ranch pork head, jowls, getting ready to braise
Curing pork capocollo, from the shoulder, black pepper, chillies, fennel, coriander, anise
PT Ranch pig head galantine, braised, coated with fat and hanged to age
This is the start of a dish inspired Markus winery Grüner Veltliner lees. In this case we added salt to the lees and cured pork loin before roasting
Hazelnut-fed Pork 'Secreto'. Tails & Trotters, OR
Grüner Veltliner lees cured pork loin
Whole Dorper lamb, broken down to show different cuts
Pork jowls, koji and pepper cured and ready to hang for guanciale
PT Ranch pork guanciale
Curing pork capocollo, from the shoulder of whole regeneratively-raised pigs. The cure includes black pepper, chillies, fennel, coriander and star anise
Prosciutto, Toscano farms melons, pickled mustard seeds, sunflower sprouts
Steelhead trout portions, ready to brine
Koji-fermented pork loin, inoculated with Aspergillus oryzae and grown under warm, humid conditions for 36–48 hours, develops a white mold that tenderizes the meat and intensifies savory, umami-rich flavor—perfect for charcuterie.
Pepper crusted beef sirloin cap (pichana) to hand and age before roasting
Legs and shoulders from a whole regeneratively-raised pig can be hung to age for days or a few weeks while you utilize the loin and belly. Aging tenderizes and changes the flavor.
Keep them Sharp!
Charentais melon, Fra' Mani salame, EVO, aleppo pepper
Salame cotto, cooked salame
Wagyu X Angus (Wangus cross) beef heart, Weiss Ranch, AB
Wagyu X Angus (Wangus cross) beef heart, Weiss Ranch, AB- for curing
Dry-aged 30oz ribeye steaks
PT Ranch Pork shoulder
Beef fat trimmings are from the excess fat on and around the various muscles and are often rendered into tallow. This fat holds up to high heat, making it excellent for roasting, sautéing, or deep-frying, and lending a rich, beefy flavor to savory dishes. Beef fat trimmings above, suet below.
All parts of whole fish, like this wild King salmon, can be used to add flavor and richness to dishes. Fins and bones make a great broth, scrap meat made into tartare or sausages, collars grilled, heads, tails and bones smoked before adding to stocks or broths...so many possibilities.