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ml582 on
Very exciting day!
Biltong upper left, lamb prosciutto lower left, rolled pancetta center, coppa center right, and flat pancetta (looks more like lardo because it’s from the fatty part of the belly cut) upper right.
Weeeeee!!!!
CaptainBucko on
Looks great – about your rolled pancetta, did you remove the skin before tieing up and drying or leave it on? Also what moisture loss did you take it to ?
3 Comments
Hi /u/ml582 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.*
Very exciting day!
Biltong upper left, lamb prosciutto lower left, rolled pancetta center, coppa center right, and flat pancetta (looks more like lardo because it’s from the fatty part of the belly cut) upper right.
Weeeeee!!!!
Looks great – about your rolled pancetta, did you remove the skin before tieing up and drying or leave it on? Also what moisture loss did you take it to ?