Hi /u/VanillaGorilla1341 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
VanillaGorilla1341 on
3 weeks on cure, rolled in black pepper and hung in our charcuterie cabinet. I thought it came out pretty great. Guanciale is next up, still not at the 30% weight loss.
Chestylemon on
Do you have a recipe or methodology that can share? Would like to try this.
Sydney2London on
Omg looks amazing!! Coppa is the best charcuterie of all, I will die on that hill!!
karmaisabitch420 on
Garbagool
ml582 on
Looks great! I agree with Sydney, Coppa is the best of them all. I’ve tried lonzino, coppa, pancetta (although still waiting on my rolled one so I will hold off on that for now), prociutto (although it was lamb) – and I still think the coppa has a flavor that appeals more to me.
6 Comments
Hi /u/VanillaGorilla1341 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
3 weeks on cure, rolled in black pepper and hung in our charcuterie cabinet. I thought it came out pretty great. Guanciale is next up, still not at the 30% weight loss.
Do you have a recipe or methodology that can share? Would like to try this.
Omg looks amazing!! Coppa is the best charcuterie of all, I will die on that hill!!
Garbagool
Looks great! I agree with Sydney, Coppa is the best of them all. I’ve tried lonzino, coppa, pancetta (although still waiting on my rolled one so I will hold off on that for now), prociutto (although it was lamb) – and I still think the coppa has a flavor that appeals more to me.