Here is a picture of my Italian Coppa. Alan's wife wanted some. I am working on two more. Also some Lonzino made from pork loin. Along with some Bresaola made from eye of round beef.
I'm salivating, but only a little bit...
where's the proper drool-worthy photo of cross-section & paper-thin slices?
Rome wasn't built in a day. Give it a month or two to finish. This isn't a hobby for the impatient person.
Mike
Hmmmmm :)
Hey Mike I was looking forward some sopressata on the AT 10th anniversary fishing trip. Did any make it to Alan's boat? Dominick
That looks good Mike, I've always liked capicollo a little better than prosciutto.
I used to make some with pork butts, but haven't in a while.
Enjoy those!
Sal
Quote from: Alto Mare on January 11, 2019, 10:08:09 PM
That looks good Mike, I've always liked capicollo a little better than prosciutto.
I used to make some with pork butts, but haven't in a while.
Enjoy those!
Sal
Yours were tasty Sal.
I brought dry cured pepperoni to Alan's house which I have two left vacuum sealed. I am also doing a pork loin called Lonzino. And a whole eye of round and another cut of beef from a serloin tip to make Bresola. All vacuum sealed in the cure. Bresaola goes for $49.00 a pound now and no one carrys it because of the price..
Mike
Quote from: Keta on January 11, 2019, 10:15:56 PM
Quote from: Alto Mare on January 11, 2019, 10:08:09 PM
That looks good Mike, I've always liked capicollo a little better than prosciutto.
I used to make some with pork butts, but haven't in a while.
Enjoy those!
Sal
Yours were tasty Sal.
That was cured sausage Lee. That usually takes 3 weeks to cure, the capicollo takes 3-4 months.
Sweet Coppa looks great and taste great.
Mike
Can't confirm on taste, but I agree! That does look great Mike.
Sal
now THAT's a proper money shot
I'd just like to say, "Damn those all look fantastic!"
The fine art of Charcuterie is a truly beautiful thing. ;)
Something I'd like to get into when I retire and have more time.