Been a long time lurker. Always fun reading and learning and see how others do it. Today as a group we reached capacity. First time in several years we had no room. My wife’s uncle runs the show. This is at his house. Every Saturday we get together and make. Just figured I’d share. In the pictures are cappicola, pepperonis, spicy pepperonis, salami, luganega, smoked pepperonis, soupesatta of different varieties, and one we call kamikaze.
by Ok-Release9557
15 Comments
Hi /u/Ok-Release9557 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.*
Super impressed!!!
Insane! Congrats! Any issues with humidity being too high when there is so much fresh product in there?
I’d like to lurk in there for a while, can you tell me more about “kamikaze” please
I bet he doesn’t use starter cultures and dextrose??? Does he even do a 24 hour ferment? The old timers’ seldom did and their salami is so different.
I never knew heaven was on earth X
The goat has arrived
Don’t murder people make cured meats in your basement! (Bob ross possibly)
This is one of the most beautiful things I’ve ever seen!! Well done and keep at it!
My X girlfriend would love this place… (sad crying)
This is so amazingly beautiful and I hope to one day have something like this
The pizza threw me off but we’re not talking about that
My hero! I wish I had the time and space for something like this.
Gorgeous meat curtains!
I’m terrified
I wish these people were my neighbors