Hudson Valley Country Ham

After 13 months of patience, allowing the magic of salt & air to do its work we finally sliced into our first country ham. It seemed like the right time as Jamie just finished curing a new ham & hung it to dry.

It really was a thing of beauty!

Properly dried, smelling just funky & meaty enough, but not too much.





We decided to serve it rather simply.
Sliced thin with a salad of watercress & some watermelon pickle.
We're proud.


Come & try some while it lasts.

The next one will not be ready for another year.

Head Cheese 101

Head Cheese is our favorite thing to make when we get the chance.

We brine the head w/ aromatics for 4 days

Slowly poach the head for hours on end.

Until it's all tender & delicious


After cooling we pick the meat from the bones

The poaching liquids are reduced and strained.

The picked meat and poaching liquid are chilled together in terrine molds.

Once chilled, sliced & served w/ hericot vert & fresh horseradish

The Making of a Pork Chop

We just got a whole hog from North Wind Farm in Tivoli as we do several times a year.

Richard was just arriving back from the slaughter house when I got to the farm.

Our hog weighed 137 pounds, kind of small, but none the less delicious.

The slaughter house cuts the hog in half & I break it down the rest of the way.

The rib rack we brine in a brown sugar brine for 24 hours. These pork chops are always huge hits.

Pan Roasted Pork Chop, Horseradish Turnip Cake, Local Russian Kale

Other cuts roasted, confited, cured & smoked, coming soon.