Chef Julien Shapiro puts ham in an antique French mold to make jambonneau at the new restaurant kitchen at 8 Hands Farm. (Credit: Vera Chinese)
Think of it as the North Fork’s only farm-to-butcher-case experience.
Last month 8 Hands Farm, the 28-acre sustainable livestock and produce operation in Cutchogue, unveiled a new butcher shop in its farm store. A new wraparound glass case is stocked with a rotating selection of fresh, farm-raised meat.
The farm previously only offered its meat, like rack of lamb and pork shoulder, vacuum-packed from its freezer. (more…)