Festa di Salumi - Culatello Part 1
Image: Date of Post: Sat, 2012-10-27This describes my first steps in making culatello, using the recipe in Ruhlman & Polcyn's Salumi. This is my first attempt at curing hams this size, but I'm...
View ArticleFesta di Salumi - Culatello Part 2
Image: Date of Post: Sun, 2012-10-28This is the second part of the culatello process, as described in Salumi, where I took the salted meat and sewed it into the laminated casing, and created the "net"...
View ArticleFesta di Salumi - Lamb Prosciutto w/ Garlic
Image: Date of Post: Tue, 2012-11-06Prepping spices, packing in salt, rinsing, and tying in casings. Two lamb legs of local origin, salted, weighted, then rinsed and tied in laminated hog casings for...
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