For friends and family.
Jesus de Lyon, calabrese soppressata, finocchiona, chorizo, fiocco, cecina, guanciale, salami toscano, salami bergamo, pancetta.
Large-format salami has become a favorite of mine. Fun to make, and the climate under my PNW house supports a very nice and even drying over a period of 4+ months.
by JBA88
4 Comments
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Forgetting to mention ‘nduja and smoked bottom round/ham.
Most recipes used for the salame are from Taste of Artisan, with slight personal adjustments.
awesome! All of it looks damn great! I usually age my guanciale about 14 to 16 weeks now as well. The flavor really gets intense and all my friends rave about it. I roll my pancetta now, instead of flat. Seems to dry nicer that way. Nduja and traditional dried spanish chorizo is next on my list. I also have a couple of coppas on order to make a nice calabrian capocollo.
How do you ensure that the flora doesn’t grow / transfer on some pieces? I’m doing a big batch of Pitina and don’t want mold on them but want mold on pork tenderloin