In the world of cooking, charcuterie is in a class by itself. Smoked meat, sausages and even duck confit are now common items on many restaurant menus, and it’s largely due to this man: Chef Brian Polcyn. He’s the co-author of Charcuterie and Salmuni, two celebrated cookbooks on the craft of salting, smoking and curing — and he’s come to Sysco!
Charcuterie places emphasis on respecting the animal, utilizing the entire anatomy, head to toe, in the cooking process. Chefs from all over Texas traveled to take Chef Polcyn’s seminar at the Sysco Central Texas kitchens. At this two-day intensive course from Cured Cuisine, attendees learn the proper techniques of butchery, including how to find USDA cuts. Plus, charcuterie for each chef to bring back to their respective restaurant to finish curing and sell.
Try this recipe for Maple-Cured Smoked Bacon… [shown right]
Cured Cuisine was created to bring the craft of charcuterie to chefs and serious foodies, making it possible for Chef Polcyn to share his insightful instruction live at Sysco Central Texas. Partnership at its best!
For more information on Chef Polcyn’s cooking classes, CLICK HERE.