Lamb Proscuitto... and Garage Pinot Noir

I posted a few weeks ago about the LP I made for Paul H, and as he reported back, it was lamby-yummy goodness.

I finally cracked my personal LP open this past weekend for a special event.

My new friend Vincent Fritzsche, owner of the Vincent Wine Co, and Elevage blogger, invited me to a tasting of his garage made Pinot Noir, which will be his last vintage as he's now making wine at the Portland Wine Project

In the spirit of meeting new blogger friends and sharing things that we create in Portland, I decided to invite two of my fellow blogger buddies... Tamara Belgard from Sip With Me! and Joshua Chang from PDXploration.

Well, I guess my invitiation of a "Secret Pinot Noir Tasting" in downtown pdx wasn't enough to get Tamara off her established wine trail, so she was a no show.

Josh showed up at my place and was treated to some fresh cooked bacon, and while I was slicing the Lamb Proscuitto for the wine tasting, of course he got to taste that, as well as a lonzino, some pickles, and of course some good Nocino and Fennelcello to wash them down.  ( see his blog post about it here, with amazing pics --->Todd's Meat in Josh's Mouth

After some chitchat and tasting, we jumped in the teal bomber and took off for the days wine tasting.

Here's a link to Josh's blog entry and pics from the tasting --- >  Garage Pinot ... suffice it to say they are as awesome as the rest of his pics, and he's now the official photographer of the PCP, like it or not :)

All in all, a Great day was had, and I recieved LOTS of kudos on my LP.. that made me feel great, as after I first tasted it, thought it was too "Lamby"... now I know it's just right and I need to get a slicer to make it super thin.
I've attached a few iPhone pics so you can see the difference between an amateur (me) and a pro ( josh )

Look at that Beautiful Color!!

In Summary, I put the LP in to cure at the end of January, and sliced it on May 23rd, so start to finish this took about 4 months... a pretty quick turnaround for proscuitto.. and for only $50, for about 5lbs of meat.

Next LP goes into the curing chamber this weekend... this one will stay in for at least 6 months, coming out in time for Thanksgiving.