The latest cured meat I've made is lamb prosciutto. It's some outstanding stuff. Very gamey and extremely tasty. It's so gamey that it would really be too much in a sandwich. So I thought I'd give it a try dressed the same way a bresaola could be dressed.You can see it here on the left. Dressed with some good olive oil, some lemon, black pepper and some Parmigiano Reggiano shavings. Really amazing. The tangy cheese and the gamey lamb go really well together. The lemon cuts through the richness, and the oil makes everything unctuous.
If you've made cured lamb, give this a try!
2 weeks to go until my bone in lamb proscuitto is ready. Can't wait!!
ReplyDeleteMy tshirts are in. Email me at toddmerkel@gmail.com with your mailing address and tshirt size and I'll get one out to you this week
just got my meat grinder/ sausage stuffer, culture, and other supplies. I'll be starting on my first salume within the next two weeks
thanks for the inspiration!!!
jason
ReplyDeletehave you ever tried to make zampone
Attilio, i haven't. The "stuffing" is the same as for cotechino though
ReplyDeleteJason,
ReplyDeletethank you for the response on the "norcini" who knows if i'll ever get over there but if i do i'll let you know for sure. Thanks again,
Marc