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Posts Tagged ‘salumi’

Charcuterie

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 heads I got for free from Adams Fairacre Farms.  “We were just gonna throw em away” the meat clerk said… ugh. Why dont people get that chops/loin aren’t anywhere NEAR as tasty as cheek or head meat?? The pancetta was not rolled; I was feeling saucy.

melange of goodness

guanciale

pancetta

pancetta

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Salumi update

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 drying out is reason enough to make it.  I advise anyone with any culinary balls to make some and see. Next is spicy soppressata, which is already hanging.

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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 at Cured Meats. Really nice guy and very knowledgeable.  The thread on EGullet is also very cool place to browse around.

Ill update in a couple weeks with the results. Check back soon, I might cave and just eat em.

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