Delicious. 2016 PRODUCE AWARDS WINNER
PHOTOGRAPHS JOAN RANSLEY
Jan Jacob is telling me how he and his wife Anja transform wild deer into charcuterie: “I can’t reveal exactly what goes into our venison salami,” he says guardedly. It’s not unusual, when I meet producers, to be told recipes are top secret but recipes are more than just a list of ingredients and instructions. They’re also a combination of expertise, people and place mixed with a few elements of chance. As Jan Jacob tells me how his venison salami came into being, he’s sharing a special and unique recipe.