the following effort is a work in progress .
please imagine the three items at the bottom more Cheffie , and appropriate to the top Star of the Plate.
this is a slice of the Pork Roll Ive made , and have many in the freezer waiting to Star in the future.
Its a Terrine like slice. it was SV'd and smoked. no salt , nor significant seasonings at this point
as the idea was to use this as a base for other dishes , like Ragu.
but I can pretend what its going to be like with the next versions :
seasoning Thyme // Rosemary . whole peppercorns . some ' spirits ' ( very old Armagnac -- out of stock ! )
so one of the two Whisky's i have Lagavulin 16 , or Balvenie 14 , a few drops on the pork before roll-up
in other words , like a true Terrine .
flavor and texture was perfect for that : not quite fork tender , not shreddable but very tender
very easy to make . usual add-ons : fresh bread , cornichons , grainy mustart
you get the idea,
Like this , restaurant ' Bleu ' , on Cape Cod.
