So Moulard spreads the love. The OGF Bacon challenge attests to this. As does the numerous accounts of Moulard ringing a doorbell, more or less at random, and handing over a bag of hot smoked anduille, jerky, pig jam, or whatever happened to keep Moulard amused the night before.
One day, one of the said recipients of such largess, asked Moulard a favour. Moulard has been known to get a bag of duck breasts from some benefactor, with a winsome smile, simply comes the request to “experiment”.
Moulard expected such a request.
“Would you run a charcuterie day at my Salon?”
Moulard was not expecting such a request.
After much prevaricating, Moulard agreed and set a plan of action into motion. First, Moulard had to figure out how to keep up to 12 people gainfully occupied for an afternoon. Moulard needed additional firepower. Thankfully our very own Ecumer was able to come to the rescue and augment Moulard's equipment.
And so, on the appointed day, Moulard filled his car with two Kitchen-aid mixers, along with their mincing and stuffing attachments; a medieval empire worth of spices, a box of curing supplies, drying racks, cutting boards, boning knives, fresh sausage casings, 5 kilograms diced pork shoulder, along with a slab of belly destined to go to Ecumer as a maple bacon thank you…
And a bottle of wine. Because, well, one does not want to arrive empty handed.
Which was lucky because, as it turns out the food, drink and refined conversation were to be an integral part of Salon culture.
But eventually, once everyone was well fed, gossipped and any
sense of squeamishness had been vanquished, the Salon got down to business for the rest of the afternoon.
In next to no time, the linking was completed on the first batches of Salon 20 Toulouse and Italian sausages.
Moulard knew his job was done when someone proclaimed "These look just like the ones in a shop".
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