Fermentato, fermentation & education

10/20/2023

With only 3 weeks left until our 5000pc order deadline our smoker is working . Thankfully we bought it with all the like and that allow us to run a second truck overnight

10/13/2023

for tomorrow's an event by chef's for chef's.
Will you be there?

10/06/2023

What's new? just got packaged. has a few more flavors in the that will soon be ready for and
New coming your way

09/29/2023

515 pieces done only 4485 to go!
Our brat will be ready for when the comes racing to town. Our will be working overtime giving these tasty sausage their

09/19/2023

Why have a pork chop when you can have this. We use this everyday to make our here at . We decided to cut a few steaks, create a rub and cook them to 150°f. Love Beef? think Pork

08/29/2023

With for production from the USDA. This is legit the of salami to be sold in Las Vegas
Thank you to everyone who was involved to get us this far and USDA approved. Thank you to for getting us ready with all the equipment we use every day. This was a

08/26/2023

It's official, these new are a hit at . Production has been scaled up to try and keep up with demand. Yesterday we packed 400lbs with another 300lbs coming on Monday. Thank you to all for failing in love with these little pork beauties
They are one of

08/26/2023

Our best tasting to date. With football season just around the corner this beauty gets smoked in our to perfection. Coming to a near you

08/18/2023

New day at , New product foe you. Thankfully, is rich with ideas, wants, and desires and we are here to oblige. Ready to try ?

08/14/2023

A stack of pancakes or stack of , what do you choose?
At we are making some real unique . From the many samples that have been given out the has been , we've struck
-pak

08/14/2023

08/04/2023

A chance to see an doing what he does best.
is coming back to Vegas for his 2 day class here at
seating is limited to see chef break down a whole hog into traditional Italian and French charcuterie, salami, sausage and pate. A meal on the final day will be prepared from products made during class as well as fully made from the previous class. a dinner with chef is also included at the end of day 1
https://www.fermentatolv.com/shop/p/bryan-polcyn-charcuterie-butchery-course

07/25/2023

Bacon cheddar brat, what size would you choose 6oz 5oz 4pz or 3oz?
Another round of today
All all dayy long. These brats are and fully cooked in our . Coming soon to a menu here in vegas

07/21/2023

Fresh out of the from . Sweet smoked paprika bacon 1/2" cut from to the and the maybe to the around Vegas.
How thick is your bacon?

07/19/2023

coming to a near you, look out for it
made this possible, thanks

07/05/2023

Wishing all a and of July.
A day all can be proud to celebrate.

06/23/2023

First look at the first of style
Fermentato is formulating new recipes as we speak, new flavors for
Let's see what thinks
We look forward to Chef Brian's next class at the fermtato classroom Aug 27 & 28

06/15/2023

The signs are up. People can finally know who and where we are.
starts next week. New coming soon to around town

06/06/2023

Is it time to sample bacon? yes, yes it is
I love my life

06/03/2023

Test batch of salami is progressing nice. Taste test coming soon

05/30/2023

Sacrifice
The central focus of what is most important about memorial day.
To those who have given their lives to allow for this great nation to continue to exist. we recognize, respect, and remember the meaning of your sacrifice.
And to this we thank you

05/25/2023

The casing are in
The meat is mixed
And now the test batch is in the stagionello at fermentato LV

05/17/2023

First look at the smoked bacons, 7 day salt cured into low temp smoke and cook.

05/15/2023

This event is not sponsored, and is an educational experience based on years of training and study.
You will walk away from this class with a better understanding of what types of products and varied amounts that can be made from a single carcass, a copy of all recipes made in class, and answers to questions you couldn't find online.

For more information on this 2 day event please click the link below. There you will find dates and pricing and number of spots available.
https://www.fermentatolv.com/shop/p/bryan-polcyn-charcuterie-butchery-course

05/12/2023

Culatello on the menu today.

no not really, but it did just spend 87 days in our stagionello curing cabinet. we decided to take the little one out makes some cuts, have a look and a taste.
this is actually one of several whole muscle salami made during the Noble Craft of Charcuterie Class last February.
Wanna learn how to make it?
join us in vegas for the next class June 25 - 26
https://www.fermentatolv.com/shop/p/bryan-polcyn-charcuterie-butchery-course

05/10/2023

today might not be international salami day, but we cant til September to celebrate it.

and how do we celebrate it? we make salami of course. Fermentato is more than a teaching facility and test kitchen is a USDA production plant. today's test batch is a little R&D to fine tune our recipe to our Stagionello.

How do you make your Salami?

05/08/2023

And so it begins, the first trials on our in-house bacon.
The recipe has been agreed upon, now it's time to get the first cure going next week it's time to get it on rhe Martini 280 smoker.

05/04/2023

Fermentato has its doors open and looking for Chefs to teach classes in Las Vegas.

Classes would be set up for afternoon to evening 2 - 4 hr in length.
Fermentato is also a USDA processing facility and has unique equipment that can be used outside of USDA hours
On the tech side, the classroom has
8 monitors
6 cameras in class, 2 cameras in kitchen, 1 camera in the smokeoven room, 2 cameras in production
central wall input to connect computer/HDMI/mic/RCA audio/DB 15 pin female/3.5mm jack
6 ceiling mounted speakers in class, 1 ceiling mounted speaker in production
Power and LAN available at each work station
Wifi available in class

Equipment currently available/installed
6 burner gas range
Flat top
4 door pizza oven
Deep fryer
Combi oven
Small capacity refrigerated grinder
Small capacity bowl chopper
Small capacity horizontal paddle mixer
Flywheel slicer
Hand crank stuffer
4 nozzle wine dispenser
Robot coupe food processor
3 door 2 drawer counter style undermount refrigerator w/cutting board surface
Multifunction multiprogram smokeoven hot/cold smoke (production side, can be used outside of USDA hours and when not performing overnight cook)
Large capacity grinder (production side, can be used outside of USDA hours)
Large capacity vacuum stuffer (production side, can be used outside of USDA hours)
Large capacity horizontal paddle mixer (production side, can be used outside of USDA hours)
Vacuum sealer (production side, on wheels and can be brought over to class)
Large capacity fermentation room (production side, at the moment only for USDA production)
Large capacity curing room (production side, at the moment only for USDA production)
Assortment of hand tools/knives, pans, bins, etc.

DM's for more info
https://www.fermentatolv.com/

05/01/2023

Success! did we get a bunch of village pub managers to agree on some product.
Yes we did!
thank you to all that showed up for the taste testing. better yet, thank you for coming to a consensus.

04/27/2023

samples prepped and ready for round. 2 of taste testing at fermentato today.

Its almost time for the Village Pub managers around the Las. Vegas Valley to make there way over.
On todays menu we have:
- 3 flavors of breakfast sausage
- 3 types of bratwurst
- 3 mixes of banger
- 3 tastey bacons
- 1 chorizo
- a sample charcuterie board

let the tasting begin!


https://www.fermentatolv.com/

04/24/2023

Local Village Pub managers assemble at Fermentato to sample several flavors of foods to possibly add to their menus.
After the sampling they were given a tour of the facility to show them what fermentato is capable of.

This is the first and only USDA production facility and test kitchen in Nevada let alone the Las Vegas Valley.

wanna know what we're capable of?
https://www.fermentatolv.com/

04/20/2023

Ready for Friday,
The challenge is set, what flavor is gonna win.
Let's GO!

04/17/2023

Last Friday was test batch day,

this is my favorite day, new recipes and spice blends, cooking up some samples (or several), and giving some away for others to try and providing feedback.

this test batch was loukaniko, a fresh greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.

04/14/2023

LET'S GO!

With more approvals coming in this week, Fermentato LV is moving forward with product testing.
New Recipes, Classic Recipes its all on the table.

with all thorough cleaning and testing of equipment now. complete we are push forward today all day

Let's Go!

you ready to learn some new skills


https://www.fermentatolv.com/

04/10/2023

Level up your pizza game

Think you can't make this?
Wanna impress your significant other?
do you need to pick up a new skill?

Fermentato LV is growing and adding new chefs with new recipes and new flavors on the regular. keep checking with us to see whats new.


https://www.fermentatolv.com/

04/08/2023

New products are being developed as you read this.

These will be some of the first to ever be made in Las Vegas. Fermentato LV is the newest place in the city to offer in house made product on the USDA side coupled with a test kitchen and teaching facility side.

check with our site regularly as new classes and instructors are being added.
https://www.fermentatolv.com/

04/05/2023

How boring is dinner when you have no idea what to prepare?

It gets even worse when you know there maybe one or more people (mainly kids) who will make some terrible whining or groaning sound once they see what you've come up with.

Fermentato LV says come in and see what we can teach you, see how we can inspire new recipe options and break free from the whining and groaning.

https://www.fermentatolv.com/

04/04/2023

gotta make dinner but have no fresh ideas?

solution, the fermentato fix
we are teaming up with local Las Vegas chefs to offer new ideas on a variety of foods, how to's on pulling off amazing recipes in a live setting.
come on your own, come with a partner, come as a group.
check-in to see what is new and what is upcoming
https://www.fermentatolv.com/

03/29/2023

The BIGGEST mistake in charcuterie

when it comes to producing any kind of charcuterie what is the first thing we do?
we go straight to the internet for answers, hey i do it too. here is where the tricky part is. so many differing opinions sounding like absolute fact. you bounce from once site to the next looking what the truth actually is. This is when we turn to the people who know best. Brian Polcyn is that guy, years of experience, instructing, books written, and interviews given.
we are proud to offer training classes on whole hog butchery for charcuterie of all types raw and cooked featuring Brian Polcyn.

https://www.fermentatolv.com/shop/p/bryan-polcyn-charcuterie-butchery-course