We love our charcuterie program at Woods Hill Table. We have a beautiful red Berkeley slicer where you can watch our raw bar cooks slice it to order. It is a very big part of our mission here.
People have been making charcuterie for millions of years, as making dried meats started as a necessity back when there was no refrigeration, and dried cured charcuterie was mandatory to sustain life. Luckily, it is also delicious. Today, we use charcuterie as the way to make parts of the animal that may be unpleasant, pleasant, and enables us to use the entire animal and not be wasteful.
All of our fermented meats, such as our salami and chorizo, are made at Moody’s Deli in Waltham, a USDA inspected facility. However, everything else, such as our pates, roulades, sausages and pastramis are made in house and they are all from our own pigs and our own cows.
Our Executive Sous Chef Benjamin Peacock heads up our charcuterie program. He draws on his experience in Europe for technique, however, he has had to create recipes and his own techniques to use specifically with our animals as they are so unique to themselves. For example, he said, using the recipe for our pate de campagna would be completely different if you just used a store bought commodity product. The combination of using our own pasture raised pigs and cows makes our product very very unique and we are very proud of our product here.
We don't source for this from any other farm, so we also only get one tongue and one heart per cow, so when we put these items on our menu it is very very special. Last week we had a beef tongue special that was gone pretty fast, and this week we have beef heart pastrami that will appear on the menu in some way in the next few days. SO looking forward to it!