Old Major Starts Serving House-Made Charcuterie

Good things come to those who wait, the saying goes and those patient ones can finally enjoy the cured meats created by chef Justin Brunson at Old Major.

When the elevated farmhouse restaurant opened its doors nearly a year ago in LoHi, the cured meat room was nothing but an empty white tiled enclosure. After months of planning, adjustments to the temperature and the humidity, late last year the restaurant received its certification for a HACCP plan [Hazard Analysis and Critical Control Points to ensure food safety] for salumi production. But cured meats are not ready overnight so that seal of approval was not the end of the process. Salamis and more have been hanging in the curing room for all diners to see for weeks and weeks and now the eatery finally has an abundance of dry-aged, cured meats ready for consumption.

Starting this week, Old Major will offer a chef's daily selection of five meats for $15/plate on the dinner and bar menu. Among the offerings could be Duroc salami (salt), Monkey Meat salami (IMT Merlot garlic and pepper), Calabres salami (Vermouth, Calabrian Chile), coppa (cured salt, sugar, paprika, cayenne and juniper), and guanciale (sage, rosemary and garlic). The charcuterie plate will change daily on the dinner and bar menus.

· Old Major's Dry Curing Room Is Bursting With Meat [EDen]
· Title [EDen]

Old Major Curing Room[Photo: Facebook]