Food & Wine Classic in Aspen June 18, 2008

For all of you who have read and remember the post on our charcuterie program I would like to update you on the progress of said meats.  Over the last 6 months We have used, in the restaurant, salami, lomo and house cured Jamon. I was fortunate to be able to take one of the hams to the Aspen Food & Wine Classic and  it was well received.  I was asked several times as to how consumers could purchase some of the Jamon and I was pleased to direct them to the restaurant.  Maybe one day I will be able to ramp up production enough to sell retail. For now if you want some, it will be available at the restaurant for the next 2 months and then gone for another year.  Good news though, I will be doubling my production this year and creating more yummy cured pig parts for the restaurant using only organically grown boutique pigs. Sooo, If you want some come and get it!