House Cured

Where Canadian Rockies - - CANMORE HOT DINING -

We do all our own butch­ery, stocks, soups and sauces,” says ex­ec­u­tive chef Luke Grif­fin. Pre­par­ing meats takes time and ded­i­ca­tion. Pork ril­lettes for char­cu­terie boards are slow braised for 12 hours, pancetta is cured for three months, and pro­sciutto is pressed for two weeks and hung to dry for 10 months. –Afton Aikens

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