Making Mutton Charcuterie with Alan Bergo

Charcuterie, Pro Spotlight -

Making Mutton Charcuterie with Alan Bergo

About the Recipe

Bastirma, sometimes called Pastirma, is a very old, traditional and most importantly, delicious piece of lamb or goat charcuterie from Turkey and Armenia. If you like cured meats like salami and prosciutto, then you'll really appreciate this recipe. 

More or less, it’s a chunk of meat (traditionally beef) that’s salted for a few days, then soaked in water, rubbed with a paste of spices, and allowed to age. The end product is a salty, aromatic cured meat with an unmistakable aroma of garlic, fenugreek, and paprika.

Check out Alan's Recipe for a Mutton Bastirma Omelet

Sourcing the Mutton

Looking to buy lamb or goat online? We recommend sourcing from Shepherd Song Farm: Grass to table.They raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

About The Chef

This recipe is by Chef Alan Bergo, the Forager Chef. A chef from Minnesota, Alan is a culinary industry veteran, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com.

 

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