Cure-master Keenan at Serious Pie Virginia received a whole goat today from Oregon’s famous Anderson Valley. From the goat carcass, Keenan will be making whole leg goat prosciutto. From the belly, he’ll be curing pancetta. Keenan will transform the remainder of the goat into a dry aged salumi!
Curing times for the different cuts vary, but you can start seeing some of Keenan’s handiwork appearing on the Serious Pie Virginia menu in 3 to 6 months.
RSS SubscribeWelcome to Family Meal, a blog that examines all things new and noteworthy in the world of food, wine, and dining.
At family meal, otherwise known as staff meal, there’s no hierarchy; you’re breaking bread with your friends. For those 30 minutes, everyone is equal- and hungry. Family meal is our version of the water cooler- but with better food.
I’ll be sharing my thoughts, tips, and observations, and, in the spirit of family meal, I’ve invited our creative, energetic staff- everyone from line cook to bartender to bookkeeper- to have a say. I hope you’ll add your own comments and join in the conversation.
-Tom Douglas
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March 23rd, 2011 at 7:37 am
Anderson Valley? Happy goat.
March 23rd, 2011 at 10:41 am
that looks like a tough goat, and i don’t mean the animal.
March 31st, 2011 at 5:22 am
He’s not as tough as he looks Tony! How’s the new Serious Pie at Westlake and Harrison
going? And what goodies are you curing for your special pizzas?
April 4th, 2011 at 3:41 pm
Would love to take a weekend butchering class at a reasonable price if anybody knows of one. I play with self-made charcuteries a bit, would love to learn to cut bigger “chunks” correctly.