Marlow & Sons
Pasture to pass

Whole sides arrive from the farm and the butcher takes them down to primal cuts before the kitchen is awake.

Salt walls, two degrees, seventy-five percent humidity. Every rack is dated and turned by hand.

Oak from one farm, split by us, lit two hours before the first cover so the embers are even.

Rested as long as it cooked, sliced against the grain, salted once more, and out.