A rich, artisan-style pressed pork made specifically for a cylindrical ham press. Bourbon adds warmth and subtle sweetness, black pepper delivers a bold bite, and black garlic deepens the savory profile. A touch of curing salt gives the loaf its classic rosy color and deli-style flavor, while gelatin creates a firm sliceable texture. After chilling, the finished cylinder is rolled in a bold spice coating that gives each round slice a beautiful charcuterie-style crust.

Ingredients

For the Loaf

• 2.2 lbs pork butt, trimmed and cubed for grinding
• 1 1/2 Tablespoons kosher salt
• 1/2 teaspoon curing salt #1
• 2 Tablespoons brown sugar
• 2 Tablespoons bourbon
• 1 Tablespoon black garlic paste or roasted garlic paste
• 1 Tablespoon coarse black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1 teaspoon liquid smoke (optional)
• 2 1/2 teaspoons powdered gelatin
• 3 Tablespoons cold water

For the Outer Spice Coating

• 1 Tablespoon coarse black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)

Preparation

1. Chill the pork butt until very cold, then grind using a medium plate.
2. Combine the gelatin with cold water and allow it to bloom for 5–10 minutes.
3. In a large bowl, combine the ground pork, kosher salt, curing salt, brown sugar, bourbon, black garlic paste, coarse black pepper, smoked paprika, onion powder, and optional liquid smoke.
4. Add the bloomed gelatin and mix thoroughly for 3–5 minutes until the mixture becomes tacky and cohesive.
5. Pack the meat mixture tightly into the cylindrical ham press, compressing firmly to remove air pockets.
6. Cook using one of the following methods:
   • Sous vide at 165°F for 3 1/2 to 4 hours
   • Oven water bath at 275°F until internal temperature reaches 160–165°F
7. Remove from heat and refrigerate in the press for 12–24 hours to fully set.
8. Combine all outer coating ingredients in a shallow dish.
9. Remove the chilled loaf from the press and lightly brush the outside with a thin film of bourbon or maple syrup.
10. Roll the entire cylinder in the spice coating until evenly covered.
11. Optional: cold smoke for 30–60 minutes after coating for deeper flavor.

Cook’s Notes

• Curing salt gives the press a traditional deli-style color and flavor.
• Gelatin improves structure and prevents the slices from crumbling.
• The light bourbon or maple glaze helps the spice coating adhere evenly.
• For the cleanest round slices, chill the loaf thoroughly before cutting.
• The coarse outer coating gives the loaf a true artisan charcuterie appearance.

Serving Suggestions

• Slice into round medallions for toasted sandwiches
• Serve cold with mustard and pickles on a charcuterie board
• Pan-sear thick slices for breakfast with eggs
• Dice for smoked appetizer bites
• Pair with sharp cheddar and crusty bread

Beverages Suggestions

• Small-batch bourbon
• Amber ale
• Dry porter
• Sweet tea with lemon
• Sparkling apple cider