Browsing: Charcuterie

Charcuterie August 15, 2023

I made some Calabrian cured Pork Loin.

Charcuterie August 15, 2023

Is this the dreaded yellow mould?

Charcuterie August 14, 2023

My first cured meat. Pork belly cured for 14 days with salt only in home fridge.

Charcuterie August 12, 2023

First attempt at coppa

Charcuterie August 12, 2023

First attempt at buckboard bacon. Cured with Morton’s tenderquick.

Charcuterie August 12, 2023

How to tell when saucisson goes off

Charcuterie August 10, 2023

12 months to go

Charcuterie August 7, 2023

First attempt at capicola

Charcuterie August 5, 2023

First attempt at Capicola (gabagool)

Charcuterie August 5, 2023

How long to cure these large loneza?

Charcuterie August 5, 2023

Curing bone marrow made it unexpectedly melty.

Charcuterie August 3, 2023

What temp does mould 600 start producing spores?