Charcuterie Thread

[Bourbon Barrel BBQ]

Bresaola had a date with the slicer yesterday. A little bit of hardening, but wasn't noticeable sliced. Pretty pleased with it overall.

Looks good. You can always toss it in a vacuum bag in the fridge for a bit to soften up any hardness.

 

[Fatback Joe]

You can always toss it in a vacuum bag in the fridge for a bit to soften up any hardness.

Yeah, I did that. It was more of a visual thing, when sliced and eaten you would have been very hard pressed to notice it.

 

[Wampus]

So I didn't make this stuff, but the guy I share an office with on the job I'm on is from St. Louis. He's been talking about this stuff for weeks and went and got some when he was home over the weekend and brought some in. It's from VOLPI FOODS.


The smaller stuff on the left is what he called "Salameets" (that's how it sounded) AKA Salamini.
The larger stuff on the right is soppressata.

He also bought some fresh baked bread from an Italian Bakery.


We just sacrificed one of my binders to slice it all up and have lunch.
DANG it was good.....

 

[cirk]

I think you need BP meds just to view this thread! :shock:

Now one of you please fedex me some cured meat!!

 

[Shagdog]

Pancetta

 

[Wampus]

^^^^^ Oh now stop being so fancy. That's just farkin bacon. :heh:

 

[Shagdog]

:laugh: bacon is sooooo much easier!

 

[Fatback Joe]

Nice!

I have some going at the moment as well. Well, I guess I am calling in Country Ham Belly since I based it on this.

http://frombellytobacon.com/2012/12/24/country-ham-belly/

 

[Shagdog]

It sounds like a cold smoked pancetta with an extra long hanging time? Can't wait to see it! I think mine was about 3 months in the chamber.. I neglected to write down a start date.. May have been 4 months, not sure

 

[Shagdog]

Salami Calabrese and Coppa

 

[Smoke Dawg]

Salami Calabrese and Coppa

Oh Snap that is awesome looking. And you used the special knife!

I tried but it tastes like lemon pledge cleaner!

 

[CakeM1x]

Looks nice! My first coppa and lonzino should be done here in about a week.

 

[pizzakngjr]

So I didn't make this stuff, but the guy I share an office with on the job I'm on is from St. Louis. He's been talking about this stuff for weeks and went and got some when he was home over the weekend and brought some in. It's from VOLPI FOODS.


The smaller stuff on the left is what he called "Salameets" (that's how it sounded) AKA Salamini.
The larger stuff on the right is soppressata.

He also bought some fresh baked bread from an Italian Bakery.


We just sacrificed one of my binders to slice it all up and have lunch.
DANG it was good.....

Volpi is/has always been good. There is a new shop in St. Louis http://www.salumebeddu.com/

They have some really good stuff. I prefer them over Volpi now. I have had their hot dogs (think Mortadella), Guanciale, Nduja, and both their fiama and bolognese salsiccia.

 

[Fatback Joe]

http://s791.photobucket.com/user/Sh...7-470B-AD67-4448D1BB2200_zpszvmfgyrn.jpg.html

Salami Calabrese and Coppa

What did you cure the coppa with? Looks like some pepper seeds on it.

 

[Shagdog]

Yes, it is a spicy coppa. Great flavor, I liked it a lot better than the kind with all the cinnamon and juniper type spices. I'll try to find the recipe, I think I wrote it down somewhere. I looked a few different ones and combined the things I liked from each.

 

[Shiz-Nit]

I have got to try this

 

[Fatback Joe]

Yes, it is a spicy coppa. Great flavor, I liked it a lot better than the kind with all the cinnamon and juniper type spices. I'll try to find the recipe, I think I wrote it down somewhere. I looked a few different ones and combined the things I liked from each.

I have been doing the same things. Taking bits and pieces and combining them. I prefer a little spice to mine as well.

 

[zane2015]

Yes, it is a spicy coppa. Great flavor, I liked it a lot better than the kind with all the cinnamon and juniper type spices. I'll try to find the recipe, I think I wrote it down somewhere. I looked a few different ones and combined the things I liked from each.

I totally agree. If I want juniper, I'll take it in a chilled glass with a couple of olives. Does it count as charcuterie if I use Beefeaters?

 

[Fatback Joe]

Pulled this out of the chamber a couple of days back. Resisted the urge as I wait for its counterpart to be ready. Cut a belly in half and treated each half the same except for a little cold smoking.

This is the unsmoked..........it's smoked cousin is lagging behind a little bit.



Itching to do the side by side comparison but waiting until they have equal weight loss %.

This is a hell of a hobby when you don't have much patience.

 

[Fatback Joe]