L to R: House ham (Proscuitto style), tasso, land jagerwurst, merguez, jagerwurst, summer sausage, soppressata.
Unfortunately, I had no part in the making of all the house cured meats, but was only in charge of plating. The sausages were all made in house by my sous chef, Mike Schwartz, and co-worker Dave Himmelberger.
1 comment:
Very very nice.
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