Cured Meats

The pancetta I made late last year is ready (well, it was actually ready in February!), and it's FAAAANTASTIC. The quality of the p...

I think by now pretty much everyone who is into pork and heirloom pig breeds has heard of Mangalitza pigs. Long story short; they’re an ol...

I’m not sure if this is the actual name of this product, but it’s fits! It’s something I made for a party where I wanted to share my lardo...

I’ve done guanciale many times before, so this really isn’t anyhing new. What’s IS new is the cold smoke I applied to it before putting ...

I think i’ve previously said that bresaola is always made with lean pieces of meat. This is true traditionally in Italy, but some discussi...

In the southern part of Italy what’s “coppa” in the north is called “capocollo”. That’s where the American term “capicola” or “gabagool” co...

The poor brother of the Culatello is ready! As described in the Culatello post, the Fiocco is made from the small muscle of the hog leg....

    Well, that took a while. The whole coppa that I found at my local market just came out of the curing chamber .  

Everyone knows beef bresaola .....it's a common salume that's generally a good starting place for people new to the hobby. In tal...

The Violino di Capra is ready! It didn't take that long to dry. I forgot to write down when it went into the curing chamber, but I esti...

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...

After almost 90 long days the lardo is done. There really wasn't much to it; no need to control temperature, humidity or anything else r...

The latest cured meat I've made is lamb prosciutto . It's some outstanding stuff. Very gamey and extremely tasty. It's so gamey ...

The lamb prosciutto , well one of them, is ready. Sure it doesn't look like the nicest thing in the world, but does it taste good? Keep ...

Sorry for the long delay on posts. I've been really busy at work, and with life, and i've been left with little to no time on weeken...

Lonzino is a pretty simple salume. It is a salted and then dry cured pork loin. I guess it could be the equivalent of a pork bresaola . It...

The guanciale that was cured and put up to dry about a month and a half ago was ready to be eaten. How did I know it was ready, well, becau...

Last week I took the plain coppa that was made a few posts ago . I let coppa A, the plain one almost exactly 1 month, at about 52 deg. F and...

Well, almost exactly 30 days from when the bresaola went into the curing chamber, it's ready. The mold over the past 30 days beautifully...

Finally a new post! Well, I had told you guys that this is a slow going hobby, and posts would come slowly. Hopefully I haven't lost eve...