Blackberry, dill, and lemon zest cold smoked trout, same thing but with lemon zest, garlic, and thyme (I did these for the restaurant I work at as specials), lonzino inoculated with mold found on an old piece of parmigiano that was found in the fridge (should be done hanging in a week or so), and Moroccan flavoured fenalår (cumin and garlic) that has just been hung.
by PhatHairyMan