Our rotating product list:
SALAMI TARTUFO
SALAMI FINOCCHIONA
SALAMI BASTARDO
SALAMI “THE BEAST”
SALAMI LIMONE E FINOCCHIONA
DRY CURED CHORIZO
SALAMI PARMIGIANO
COPPA
LONZINO
PROSCIUTTO DI PARMA
GUANCIALE
PANCETTA TESA
COPPA DI TESTA
MORTADELLA
LARDO
MAPLE ROSEMARY BACON
BUCKBOARD BACON
POLISH HAM SAUSAGE
GARLIC COIL
PEPPERONI
ANDOUILLE SAUSAGE
CHORIZO
BBQ SMOKIES
EUROPEAN WEINERS
HEAD CHEESE or COPPA DI TESTA
TROTTER BRAWN
KISZKA (liver and heart)
SMOKED CORNED BEEF
CORNED BEEF
BLACK PUDDING
Hi there, at the end of October i came into your salumeria and purchased 1 of each of your sausage and some brawn. they were amazing. i was inspired to try out some of my own. i have purchased a organic Berkshire pig from Kildara farms and it’s coming in 2 weeks, but i am having trouble finding a few things. maybe you could help me source them or send me in the right direction.
pink salt 6.25%
insta cure #2
bactoferm F-RM-52
fermento
thanks so much and good luck with whole beast it will be and oak bay institution.
Try Butcher and Packer http://www.butcher-packer.com they carry a wide variety of sausage making and curing supplies. Alternatively you could try Stuffers Supply out of Langley BC although they don’t sell the Bactoferm starter culture your looking for. I recommend Bactoferm as there is way more info out there on how to use it properly. I use T-SPX or F-LC for the slower acidification and more southern European flavor profile.
Feel free to pop by the shop if you’d like to chat further about curing techniques, drying etc. I’m happy to help.
Happy Curing!
Cory
Hi Cory, My name is Dan and Im the cheesemaker up at Hilarys cheese in Cowichan Bay. Even though Ive been in the cheese game for 2 years im a chef by profession and I was wondering if I could come and do a day with you down in the shop. Im very much a fanatic of all things cured and smoked as I worked at DB bistro where charcuterie was the name of the game. My cell is 2505107944, if you could give me a call at your convienience that would be cool, cheers
Hi Dan, pop by anytime and I’ll show you around. Give me a heads up when you’ll be by. 250-213-1226
I work for a local catering company and am wanting to do charcuterie for them, my chef has given me the go ahead but I am having a hard time finding out if there is a registry, I can find all the guide lines but nothing else really I would love to come in and take a look at your estableshment I hope to hear from you
Dan Cunningham
Pop by anytime Dan. I’d love to chat and give you some info on how to get started. Call me first if you like. 250-590-7675
Regards,
Cory
I have to take you to task, Cory. You created an addictive product (Chicken Liver Parfait) and failed to advertise it as such. It wouldn’t be a huge problem but for the fact that I live in the Okanagan and getting a “fix” is not easy. I have never put anything culinary in my mouth that has ever tasted as good. Used to think that the smooth chicken liver pate from 3 Small Rooms in Toronto could never be matched … I was wrong!! Congrats …
My husband’s family is from England, and he has been begging me to make him an authentic pork pie “like Mom used to make”, however, I am having a difficult time fiinding the pig’s trotters that is required in the recipie….. I know I need the feet for the proper gelatin, however, I’m uncertain who in Victoria would sell them. Would you happen to know? Thanks for all your help.
Krissy
We have trotters. Lot’s of em. Give us a call. 250-590-PORK
Thanks for the tip. Email added.
No, we don’t have any customers up your way. We would love to have our products somewhere in your area.
Hi Nick,
Are you in Victoria? If so, pop by the shop and we can chat. I have a lot of reference material I can show you as well as some sage advice. We will also be looking for part time help sometime in the future.
Look forward to chatting more.
Regards,
Cory