Yes, in my last post about our upcoming Sunday special Linkery Local Loco Moco, I did use the phrase “house made spam from Central Coast pastured pork”.
Let me bring Michael on to explain about artisanal spam:
Some people might be turned off by it because they think it’s all lips and snouts (silly, we save those for the headcheese — coming soon). Instead, we use actual pork trim from our country hams. When the hams are severed from the rest of the carcass they’re kind of square-shaped on the end. To make the hams have an award-worthy appearance, we have to round them off, so we take that trim and cure it in the same way we would a city ham.
After that, the trim is ground twice and put into our ham press (Which we got as a gift from Swiacki Meats — who actually has a website now, btw. The photos on it are mostly mine. I guess they scanned them in). [Jay's note: sadly, their website designer clearly forgot to put "Former Employer of Michael McGuan" on the masthead, for some reason.] I suspect that we are the only place in town who owns a ham press. The press is then baked in the Alto-Shaam, cooled down, sliced, and cooked up on the plancha. Yeah, bruddah.