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duggym122 on
Got a recipe for that bad boy?
TidalWaveform on
I’m in. Great job.
mytwocents22 on
I want that
AdSignificant6673 on
Im learning so much here. I never knew that existed.
physh on
You again 😅
pateandcognac on
YAAAASSSSS! Love a well executed classic. What did you serve with it?
confitdecanard1 on
Used to make these at a bistro I was Sous at in WI. Usually built up enough scrap every 2-3 weeks from portioning lobes, ran as app special. Nice work, looks great!
MeatyDreamer on
Fucking great execution. Not a bloody vein in sight. Bravo!
10 Comments
Hi /u/Red_Beard_Iowa if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Got a recipe for that bad boy?
I’m in. Great job.
I want that
Im learning so much here. I never knew that existed.
You again 😅
YAAAASSSSS! Love a well executed classic. What did you serve with it?
Used to make these at a bistro I was Sous at in WI. Usually built up enough scrap every 2-3 weeks from portioning lobes, ran as app special. Nice work, looks great!
Fucking great execution. Not a bloody vein in sight. Bravo!
Holy shit that looks fantastic