Wednesday, February 20, 2008
Scott Robinson's Tasso Ham
I have a few favorite foodstuffs that I like both eating and cooking with. Not coincidentally, they all take time to make, they are best made when you are using pristine raw ingredients, and they all reflect the area in which they were made. These special products are cheese, wine and charcuterie. It's the last product that I want to talk about today. I've been curing and smoking bacon for a couple of years, however its just recently that the charcuterie projects have gotten a huge shot in the arm by Sous Chef Scott Robinson taking our charcuterie ball and running with it. We were able to sample his first project today, an amazing tasso ham. We sourced some great pork from local butcher Wayne Nell and Sons and Scott took it from there. A four hour cure, packed with spice and smoked for about three and a half hours. The resulting product was the perfect blend of great pork, heady spices, amazing apple smoke and great technical skill. I couldn't be happier with this first product and can't wait to see what else Scott has up his sleeve. I hope I don't eat the stuff before we can put it on the menu!!!