{"id":317,"date":"2012-03-10T23:20:49","date_gmt":"2012-03-11T07:20:49","guid":{"rendered":"http:\/\/www.juliebiuso.com\/blog\/?p=317"},"modified":"2012-03-14T19:35:17","modified_gmt":"2012-03-15T03:35:17","slug":"317","status":"publish","type":"post","link":"https:\/\/www.juliebiuso.com\/blog\/2012\/03\/317\/","title":{"rendered":"Artisan Butcher"},"content":{"rendered":"

\"\"<\/a>
\nA Day of FIRE<\/strong><\/p>\n

Dario Cecchini, artisan butcher from Tuscany, reminded us that our preoccupation with premium tender meats such as fillet coupled with the attitude that \u2018the rest (of the carcass) is not my problem\u2019 needs to be addressed. In the past all parts of an animal were treated equally, nothing was wasted. Broth was a saviour, lovingly prepared and tended, made from bones and offcuts. It fed many and was served for several meals.\u00a0 As he butchered a side of beef and chatted about the food from his native Tuscany, describing it as ‘unadulterated’, Guy Grossi translated. Dario then boned a shank and prepared it for roasting, Cecchini style. In Tuscany many places are far from the coast making salt in times gone by a precious commodity. This tradition sees him mixing Sicilian sea salt with herbs and spices, to make the salt go further, he says; thyme, bay leaf, sage, coriander and juniper, and fennel pollen, to aid digestion. A generous amount of marrow was arranged in the middle of the opened out shank, then the shank was tied up, surrounded with onions and anointed with a glass of olive oil. During 3 hours\u2019 cooking in a moderate oven the marrow melted keeping the meat succulent. Just before serving, a Tuscan trick, a good splash of Vin santo.<\/p>\n

FIRE MasterClass Friday 9th<\/sup> March<\/p>\n

Melbourne Food & Wine Festival<\/p>\n

Collingwood Children\u2019s Farm Abbotsford Melbourne<\/p>\n

\"\"<\/a>

Dario and the beast<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

A Day of FIRE Dario Cecchini, artisan butcher from Tuscany, reminded us that our preoccupation with premium tender meats such as fillet coupled with the attitude that \u2018the rest (of[…..]<\/p>\n","protected":false},"author":3,"featured_media":318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\nArtisan Butcher - Dancing on My Table<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.juliebiuso.com\/blog\/2012\/03\/317\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Julie\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2012\/03\/317\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2012\/03\/317\/\"},\"author\":{\"name\":\"Julie\",\"@id\":\"http:\/\/www.juliebiuso.com\/blog\/#\/schema\/person\/5f2d23b3caf1017999127435f984ef4f\"},\"headline\":\"Artisan Butcher\",\"datePublished\":\"2012-03-11T07:20:49+00:00\",\"dateModified\":\"2012-03-15T03:35:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2012\/03\/317\/\"},\"wordCount\":249,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2012\/03\/317\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.juliebiuso.com\/blog\/wp-content\/uploads\/2012\/03\/IMG_1823.jpg\",\"articleSection\":[\"Food\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.juliebiuso.com\/blog\/2012\/03\/317\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2012\/03\/317\/\",\"url\":\"https:\/\/www.juliebiuso.com\/blog\/2012\/03\/317\/\",\"name\":\"Artisan Butcher - 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