liver Articles - Formaggio Kitchen

Tagged: liver

Blog Post

Charcuterie: Pâté Grand-mère, Pork Butts and Secret Tricks

When I first signed on as the charcutière at Formaggio Kitchen, I was excited to work with meat. “What does the position entail?” I asked Ihsan, the shop’s owner. “You’ll be making sausages, curing meat, breaking down whole pigs and rabbits. Stuff like that,” he said. “And pâtés. Lots of pâtés.” That stopped me in my tracks. Sausages, great. Butchery, no problem. How hard can meat curing be? But pâtés? This was another story.

Blog Post

Staff Charcuterie Tasting: YUM!

Julie, our brilliant in-house charcutière, took staff members on a tour of some of the different products she makes. This involved a lot of delicious eating (and drinking!) as well as some serious discussion.