Search Results for: Fresh meat of sheep cuts with bone in
is hand-rubbed with a special blend of salt, brown sugar and saltpeter, then hung to cure only during the winter months, when the natural temperatures are just right. at least five months later — probably longer — the flavorful meat is sliced from the bone, soaked in hot tap water, dredged in flour,
"with all the hearty sandwiches on the menu, we wanted to showcase a lighter, brighter sandwich but still have it carry a good depth of flavor," says link. that flavor comes from smoking giant turkey breasts in-house and layering slices of them on locally made seed bread with avocado, tomato, and fresh...
https://www.foodnetwork.com/restaurants/photos/best-sandwiches-in-america