In the cavernous depths far below Swoon Kitchenbar & Warren Street lies a secret cave. A cave so secret outsiders must be anesthetized in order to enter, very similarly to Batman's. It is in this cave that we hang various cuts of meat to cure.
The process actually begins in the kitchen. The meat is first rubbed in a spice mix & placed in the refrigerator for 2-4 days depending on size. Then it is packed in salt for another 2-12 days.
After the salt cure has worked its magic it is then hung in the cave to dry.
The House Made Charcuterie plate, a menu staple, always includes cured duck breast"Prosciutto"as well as country pate & whatever other treats may be done Hangin
Culatello served with local baby escarole
in a green olive & caramelized onion vinaigrette
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