My sous chef Nick Lachman had a great idea to start making pancetta out of the rabbit bellies after we finish butchering them for the restaurant. The creative think tank has begun and we've started some great discussions about incorporating this technique into a dish component. With the addition of "meat glue" aka transglutaminate, we can transform these miniature bellies into one large piece that is cured and hung just like a pork belly. Here they are being cured beforehand to see what is the best process.
My sous chef Nick Lachman had a great idea to start making pancetta out of the rabbit bellies after we finish butchering them for the restaurant. The creative think tank has begun and we've started some great discussions about incorporating this technique into a dish component. With the addition of "meat glue" aka transglutaminate, we can transform these miniature bellies into one large piece that is cured and hung just like a pork belly. Here they are being cured beforehand to see what is the best process.
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