I'm "spilling the beans"!

story28 · Post by **story28** » Sat Jan 28, 2012 02:49

Are you serious??? You decided on going!?

story28 · Post by **story28** » Sun Feb 05, 2012 04:19

Finally! After a year of developing this concept for a charcuterie & salumi shop we finally had an open house for people to come check the place out to see what we have built. It was a really exciting time and we had a great turn out of about one hundred people.

Here are a few links to show some pictures and an article:

https://www.facebook.com/pages/Three-Li ... 0593634840

http://www.princeofpetworth.com/2012/02 ... ie-salumi/

Thanks for all the support along the way. And, a special thanks to Chuckwagon for answering 107 questions of mine since last April. I counted.

ssorllih · Post by **ssorllih** » Sun Feb 05, 2012 04:56

I think he's got it! by George I think he's got it! Jason and Carolina, congratulatios.
We had a local farm open an Ice cream shop and soup shop on their farm and they have prospered to the point of putting on an addition. Good product and honest service is so much in demand. I wish you both very well.

Chuckwagon · Post by **Chuckwagon** » Sun Feb 05, 2012 05:34

You counted?

Hey kid, I don't know who lost more sleep over this project... you or I? Now, tell the folks about your gold mining operation in the basement. Give Carolina my best and congratulations to you kids for the fine reviews you've received and the successful 'opener'.

Your choice in colors, flooring etc. is marvelous. Very nice. And I love that blue door on the back wall. It's terrific! Hey, even the outside of the building looks spotless. Lots of work eh? Did you get the mural in today? Post some pics soon.

Best Wishes And Many Thanks,
Chuckwagon

story28 · Post by **story28** » Sun Feb 05, 2012 16:34

Thanks fellas! That is very encouraging. We have been busting or rear ends to do this the best we can and I think we are getting close. There was one point in the day when a lady said "I don't want you to feel pressured but when we saw this shop was opening, it became a big reason of us buying a house in the neighborhood."

No pressure indeed!

CW you are right and I know I caused you a lot of time and energy answering abstract questions. You really helped me out. I am glad you liked that door

. I love it too but I think there is a love it or hate it thing going on. My mom was one of the "haters" lol.

Alright, here is a picture of the mural. This girl is so damned humble it's not even funny. But, she is incredibly talented. The whole mural is made of chalk and she hadn't even worked with the stuff since she was a kid.

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Bubba · Post by **Bubba** » Sun Feb 05, 2012 17:44

I saw the posting on FB this morning, it's awesome!

And the review you and your wife got is equally astounding.

crustyo44 · Post by **crustyo44** » Mon Feb 06, 2012 00:41

Hi Jason,
Congratulations on your progress. Everything looks great. I also pleased to read that you realise the amount of work involved setting it all up and keeping it going successfully.
I did notice that one of your prospective customers wants you to sell Billtong.
From my experience, do offer the plain, smoked and chili varieties. I just can't make enough of it. If you need more info, just PM me.
I wish you and Carolina all the best for the future.
Best Regards,
Jan.

story28 · Post by **story28** » Tue Feb 14, 2012 03:48

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Not the most conventional way to ring in a Valentine's Day, but we got our first pig today; a nice Berkshire. We have been butchering it all down to bellies, loins, etc.

Now, it's time to get a few things rolling -- some guanciale, Spanish chorizo, lomo, N'duja, pancetta, bacon, Saucisson Sec, and who knows what else. On a wild night like this, anything can happen.

Chuckwagon · Post by **Chuckwagon** » Tue Feb 14, 2012 03:50

Just so that's not a bloody finger laying along the chine.

story28 · Post by **story28** » Tue Feb 14, 2012 03:52

It's just the kidney. Although, that would give new meaning to finger food...

Chuckwagon · Post by **Chuckwagon** » Tue Feb 14, 2012 04:01

OK my son, keep your fingers curved, your head down, your mind on what you're doing, steel your knife often, and ALWAYS use your own wisdom. If some cowboy starts telling you how to do your business, just tell him to go sit on a cactus!

Good luck pard! Wish I were there to help you.

Your ol' pal,
Chuckwagon

story28 · Post by **story28** » Tue Feb 14, 2012 04:14

Yes sir. I think I am going to pull one of your recipes from the forum and make it in your honor.

Chuckwagon · Post by **Chuckwagon** » Tue Feb 14, 2012 05:45

Wow, that would be terrific! Thank you.

crustyo44 · Post by **crustyo44** » Thu Feb 16, 2012 04:05

Hi Jason,
Good Idea. Butter up the old cowboy a bit.
Call it "BAZZA'S BUTT BURNERS"
Regards,
Jan.