I just took a stesa panchetta out of its black vacuum sealed bag . It was curing for over six months. I washed and soaked it. Then covered it with crushed red pepper and black pepper. Now into the curing chamber for several weeks until it's ready to eat.
Mike
Watching with great interest.
I love the art of charcuterie, great respect to those with the time, space and patience.
Mike,
Your creations are amazingly delicious!!!
Bryan
Alan has a sample of the last one I did at home in his fridge. This one is in the curing chamber for a few weeks. I will post pics when it comes out.
Mike
Crazy mad skills !
I have hoarded four of the meat sticks you gave me , each vacume sealed in their own pack in the fridge .
For special occasions only!
Best,
Jonathan