After 2 months in the curing chamber, starting at 54 deg. F and 75% RH and dropping to 54 F and 65% RH after the 1st month, the guanciale is finally ready. It has a nice firmness and nice aroma.
Tuesday, August 31, 2010
Guanciale - Finally ready
Wednesday, August 18, 2010
I've been a slacker!
As is blatantly obvious by the lack of posting here on Curedmeats, i've been slacking in my duties. That doesn't mean i don't have anything in my fridge that i'm eating, I do, but nothing has been notable enough to blog about. It's just been re-making the standards like coppa and pancetta.
I'm taking a trip back home to Italy shortly where i'll have a chance to indulge in all the delicious cured meats, which will hopefully be of inspiration when i get back.
I do know that the 1st project when I return is going to be Nduja. The Calabrian ultra-hot, soft, spreadable salame that's been all the rage lately. I have a piece from Spilinga, Calabria where Nduja originates, which my parents brought me from Italy, which is amazing, I can see what all the hub-bub is about. I've also tried a few locally (US) made ones, and have been left less than impressed, in fact, I thought some were downright bad, including some BIG name ones which I won't mention.
If you're interested in giving Nduja a try, check out Scott's store @ Sausage Debauchery. That's where my Calabrian chilis came from, and what i'll be using for mine.
So, hang tight with me until I return, reinvigorated and rejuvenated from the Homeland!
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