Prosciutto & coppa – Charcuterie Ratinaud

Prosciutto crudo is arguably the best and most well-known of the cured, uncooked hams of the world. Discover how Frédéric Tandy of Charcuterie Ratinaud in Halifax has duplicated this age old technique in his shop on Gottingen Street. You will learn how the meat is prepared, cured and aged to become transformed into this delectable treat.

We also taste the Coppa, which was just released a week ago. The coppa comes from a shoulder cut of the pork, and is flavoured with Nova Scotia juniper berries from Pelley Foods, and ground nutmeg. It is moist and very flavourful!

Joining me in this video are also Tom Crilley from Charcuterie Ratinaud, as well as two of the Avoiding Chores gang, Todd Beal and Jim Cyr.

You can find Charcuterie Ratinaud at 2082 Gottingen St. in Halifax. 902.446.8222
@ratinaudhfx on Twitter and Facebook.

The beautiful cutting board used in the video is on sale at Ratinaud and is made by Swaine Street Woodworking. http://swainestreetwoodworking.com/

The M. Cochon branding iron with was made by FireHouse Ironworks http://www.firehouseironworks.com

Marillion’s music appears with permission from Racket Records and Marillion. Check out one of the best bands you’ve probably never heard of at http://www.marillion.com. The intro is Power from Sounds That Can’t Be Made and the outro is Neverland from Marbles

Thanks for watching and check back soon for more travel and food related videos.

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Check out more videos from the gang at http://avoidingchores.com
Video Rating: / 5

8 thoughts on “Prosciutto & coppa – Charcuterie Ratinaud

  1. Prosciutto & Coppa – Charcuterie Ratinaud
    #foodies   #travel   #halifax   #novascotia   #canada   #explorecanada   #visitnovascotia  

    Against our will, we joined +Jocelyn Huot to try out some new meats from the local charcurterie using 100% local product.

    Prosciutto crudo is arguably the best and most well-known of the cured, uncooked hams of the world. Discover how Frédéric Tandy of Charcuterie Ratinaud in Halifax has duplicated this age old technique in his shop on Gottingen Street. You will learn how the meat is prepared, cured and aged to become transformed this delectable treat.

    We also taste the Coppa, which was just released a week ago. The coppa comes from a shoulder cut of the pork, and is flavoured with Nova Scotia juniper berries from Pelley Foods, and ground nutmeg. It is moist and very flavourful!

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