Named the “Sausage King of Chicago” by food writer, Heather Shouse (TimeOut, Food & Wine), “Best New Chef in Chicago” by TimeOut Eat Out Reader’s awards in 2010 and “2010’s Best Dining: Standouts from a Year’s Worth of Meals” by Pat Bruno, Chicago Sun Times—Van Camp’s fanatical attention to detail, passionate support of local farmers and everything-made-in-house credo first helped establish “bar food” as a serious culinary trend nationwide. Dining editor, David Tamarkin adds that Van Camp “built Chicago’s most ambitious charcuterie program, which produces some of the best (and only) locally made soppressata, finocchiona and chorizo” in the city’s ever evolving dining scene.
1# Heirloom Pork Shoulder (as is the case with all the pork products in this recipe, preferably from a local, sustainable farm)
1/2# Pork Fatback
4 oz Pork Liver
5 oz Pancetta
2 garlic cloves, minced
2 shallots, finely diced
1.5 oz Brandy
1.5 oz White Wine
2 sprigs Italian Parsley
2 Allspice berries
3/4 cup Caperberries, sliced in half
4 oz thinly sliced smoked bacon
Cut pork shoulder, fatback, pork liver and pancetta into rough 1 inch by 1 inch pieces. Combine with shallots, garlic, brandy, white wine, parsley and allspice. Mix well. Cover and refrigerate overnight.
The next day, line a ceramic terrine mold with the thinly sliced bacon. Grind the marinated pork mixture through the large die of a meat grinder. Mix the the ground farce with the egg and caper berry halves. Work by hand to combine.
Preheat an oven to 325 degrees Fahrenheit.
Pack the ground farce into the bacon-lined terrine. Cover and bake in a water bath for 2.5 hours. Place in refrigerator to cool overnight.
For the picnic, slice and serve on a baguette with dijon mustard.