I’ve been dabbling in charcuterie and such for awhile now. Some things turn out, like the chorizo i wrote about, while others have suffered through one manner or another. I made a batch of calabrese soppressata which suffered its demise through overheating. My last batch of salumi, however, succeeded. Pancetta and guanciale. From 2 pigs [...]
Posts Tagged ‘salumi’
Charcuterie
Posted in Uncategorized, tagged charcuterie, cured meat, salumi on August 24, 2009 | Leave a Comment »
Salumi update
Posted in techniques, tagged salumi, spanish chorizo on April 2, 2009 | 2 Comments »
Spanish Chorizo. I can almost taste the pilsner urquell and tortilla espanola. I read thru Ruhlmans Charcuterie book and Bertolli’s Cooking by Hand to get an idea of what I would need and how to make a successful product. After 4 weeks, they not only look gorgeous, but taste insanely good. The smell of them [...]
So you want meat, do you?
Posted in Uncategorized, tagged cured meats, salumi on March 11, 2009 | 2 Comments »
Ive got all you could possibly handle. You want headcheese, take some. Spanish chorizo? Hot Italian Coppa? I’ve been working on salumi and recipes for the past month, and these are almost ready to eat. The scent is ridiculous. The “Charcuterie” book by Michael Ruhlman proved to be a good guide, as well as Jason [...]
