A solomillo and 2 bondiolas(similar to italian Coppa)
Hey fellow charcuterie aficionates(or in some cases masters), a week ago i started curing meat again, now i am maturing both solomillo and bondiolas(that is how they are called in Argentina)
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Put the solomillo in corse salt for 36hs, the bondiolas for 6 days, then i washed-dried, covered with spices(mostly smoked paprika) and foiled them to let the bondiolas hang in a dark and cold room until they are hard and loss 30% of weight, same with the solomillo but in the refrigerator
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Put the solomillo in corse salt for 36hs, the bondiolas for 6 days, then i washed-dried, covered with spices(mostly smoked paprika) and foiled them to let the bondiolas hang in a dark and cold room until they are hard and loss 30% of weight, same with the solomillo but in the refrigerator