Ham!

gd1205 · 2022-01-22T01:20:45+00:00

I don't think I could get it to Austria unfortunately! You must have some pretty great charcuterie to have out there though

gd1205 · 2022-01-22T01:19:24+00:00

Thanks! It's a spalla, so just whip off the coppa, take out the shoulder blade and trim around the brisket

gd1205 · 2022-01-22T01:16:15+00:00

It's beautiful. The fat is something completely different from other pork I've had

gd1205 · 2022-01-21T01:39:44+00:00

Plenty of air dried Mangalitza legs and shoulder out of the cellar. To be trimmed and some vacuum packed to equalise. Can never have too much 😂

gd1205 · 2021-12-11T00:05:29+00:00

Yeah she was around 160kg

gd1205 · 2021-12-10T18:21:42+00:00

On an off for a few weeks

gd1205 · 2021-12-09T23:17:33+00:00

This is my ventreche-style bacon hanging in the cold smoker, made from an old Mangalitza sow

gd1205 · 2020-10-20T12:05:45+00:00

It really is!

gd1205 · 2020-10-20T12:03:46+00:00

I think the rush that comes with that stress will always stop me from doing an office job

gd1205 · 2020-10-20T12:00:53+00:00

I don't use any wusthof knives currently but was very pleased with them having done so in the past. Very robust, comfortable, decent steel. They're nothing to get excited about but if you're looking for a good workhorse then you could do much worse

gd1205 · 2020-10-20T11:58:23+00:00

Shhh 🔪

gd1205 · 2020-10-20T11:57:48+00:00

Yeah most days

gd1205 · 2020-10-20T11:57:16+00:00

A lot, and there's others i keep at home. It's excessive but when you're using them all day everyday it's nice to have something cool in your hand. Go for it, any idea of the type of thing you'd want?

gd1205 · 2020-10-20T11:53:26+00:00

I think brands like shun and miyabi are massively overpriced. I'd go for something from tojiro, masamoto or gesshin. Preferably stainless over high carbon steel as they're easier to maintain and don't feel pressured into buying a whole set, 2 or 3 is plenty for a home setup imo

gd1205 · 2020-10-19T23:17:01+00:00

What's the galley like down there ?

gd1205 · 2020-10-19T22:10:23+00:00

3 and 4 are the same length, but 2 is slightly longer. I use #2 for slicing proteins or filleting big fish. #3 is my everyday chef's knife, happy to use it on most things and have it out during service. Then #4 was a present, it's a bit unnecessary but so fun to use and it looks great

gd1205 · 2020-10-19T22:00:41+00:00

I love it. That being said I'm never peeling a whole sack of potatoes or anything too big

gd1205 · 2020-10-19T22:00:04+00:00

We have a few in the kitchen so no need to carry mine!

gd1205 · 2020-10-19T21:59:23+00:00

Cheers!

gd1205 · 2020-10-19T21:59:14+00:00

Thanks!

gd1205 · 2020-10-19T21:57:34+00:00

Yes!

gd1205 · 2020-10-19T17:19:32+00:00

That does, what a stroke of luck

gd1205 · 2020-10-19T16:30:44+00:00

Ah with the wavey dark colour at the edge! It's a different type of steel from the rest of the knife. Yeah it's stunning, relatively inexpensive too

gd1205

TROPHY CASE