Saw a salt chamber for lamb in France and it changed my whole game
I was on a trip to Normandy last fall and stumbled upon this small farm shop that did all their own butchery. The owner showed me how they age their lamb in a salt chamber for weeks, something I'd never seen before. Back home, I tried a scaled-down version in my own shop's cooler. It took some tweaking with humidity levels, but the flavor improvement was insane. Customers have been asking for it ever since. Honestly, traveling to see how others do things can spark so many ideas. If you get the chance, visit local butchers when you're abroad. You might pick up a trick that becomes your new signature thing.