This is something we’ve been developing for nearly a year, and we have some big plans that aren’t quite ready for the “big reveal” yet, but as I was walking by the butcher shop this morning, I couldn’t help but notice how awesome the curing rack looks atm, so I figured I’d share a few quick pics…

currently, we’ve got a couple different wild boar prosciuttos working, some Angus Reserve bresoala, fennel salamis, cayenne salamis, sopressata, pancetta, and chorizo sausges, as well as our maple-bacon and breakfast sausages, to name a few…

here you’ve got chorizo, pancetta, and some smaller wild boar prosciutto from the Fraser Valley- interestingly enough, those are in fact a wild boar & berkshire hog crossbreed we picked up at auction

in fact, I think im going to head down to giovane for a charcuterie platter right now…

🙂