Clockwise from the top left: capicollo, Spanish chorizo, Italian bresaola, Spanish lomo curado, sopresatta di Calabria (touch too much fat in this batch), and finally, smoked Ukrainian kubassa.
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SnoDragon on
had some mild case hardening on the bresaola, but 3+ weeks in the fridge under vac pack fixed that. Too much fat in the sopresatta, but it tastes really creamy and nice. The chorizo almost belongs on pizza!
All the pork used in this was from a heritage berkshire hog from a local supplier. The beef was from Costco.
Wife is having work peeps over, so I made her up a plate of samples for them to try out.
Fine_Anxiety_6554 on
Looks good! And yeah that sopressatta looks like it’s 50/50 lol
3 Comments
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had some mild case hardening on the bresaola, but 3+ weeks in the fridge under vac pack fixed that. Too much fat in the sopresatta, but it tastes really creamy and nice. The chorizo almost belongs on pizza!
All the pork used in this was from a heritage berkshire hog from a local supplier. The beef was from Costco.
Wife is having work peeps over, so I made her up a plate of samples for them to try out.
Looks good! And yeah that sopressatta looks like it’s 50/50 lol