Posts by scott

Mosefund Lonzardo $0

Mosefund Lonzardo

Mosefund Lonzardo

Another lovely cut provided to me by Michael Clampffer at Mosefund farm. This is simply a loin with the fat cap still attached. It is a loin(lonza) + backfat(lardo), hence the “lonzardo” designation. It is the same cut as in my previous Speck di carre‘ post. In fact, it’s the other half of the same [...]

Could not load product information

Mosefund Lonzardo

$0

Another lovely cut provided to me by Michael Clampffer at Mosefund farm. This is simply a loin with the fat cap still attached. It is a loin(lonza) + backfat(lardo), hence the “lonzardo” designation. It is the same cut as in my previous Speck di carre‘ post. In fact, it’s the other half of the same piece. This is the loin end. I was unsure about what to do with this. So,...

Maccularu/Buccularu/Vuccularu $0

Maccularu/Buccularu/Vuccularu

Maccularu/Buccularu/Vuccularu

Which word you choose, depends on the dialect you speak. What dialect you speak is dependent upon where you live in Calabria. These are basically just 3 whimsical names for guanciale. Yes, guanciale has been beaten to death here, but, I enjoy the cute names. This is a jowl that was originally intended for ‘nduja, [...]

Could not load product information

Maccularu/Buccularu/Vuccularu

$0

Which word you choose, depends on the dialect you speak. What dialect you speak is dependent upon where you live in Calabria. These are basically just 3 whimsical names for guanciale. Yes, guanciale has been beaten to death here, but, I enjoy the cute names. This is a jowl that was originally intended for ‘nduja, but, I fell in love with it and rescued it. This is another monster jowl...

Pancetta dei Monti Nebrodi $0

Pancetta dei Monti Nebrodi

Pancetta dei Monti Nebrodi

This wretched monstrosity is a Mosefund mangalitsa belly a day into it’s curing process. This was a bit of a process. I really wanted to find an outlet for all this lovely, fragrant oreganoI have. I’ve just never seen it used much in curing. I researched for a solid 2 weeks and came up with [...]

Could not load product information

Pancetta dei Monti Nebrodi

$0

This wretched monstrosity is a Mosefund mangalitsa belly a day into it’s curing process. This was a bit of a process. I really wanted to find an outlet for all this lovely, fragrant oreganoI have. I’ve just never seen it used much in curing. I researched for a solid 2 weeks and came up with this. Monti Nebrodi is a mountain range in northeast Sicily. So, there are 2 firsts for me...

Mosefund Speck di carre’ $0

Mosefund Speck di carre’

Mosefund Speck di carre’

Yep, more speck………..deal with it. I was given a couple lovely loins still with the fatback attached by Michael. One became an obligatory Lonzardo(post forthcoming) and I wanted to do something special with the second. With Mangalitsa being an Austro-Hungarian breed, I knew there had to be a preparation from Sudtirol. Sure enough, a couple [...]

Could not load product information

Mosefund Speck di carre’

$0

Yep, more speck………..deal with it. I was given a couple lovely loins still with the fatback attached by Michael. One became an obligatory Lonzardo(post forthcoming) and I wanted to do something special with the second. With Mangalitsa being an Austro-Hungarian breed, I knew there had to be a preparation from Sudtirol. Sure enough, a couple hours of digging and I came across...

Mosefund Soppressata di Calabria $0

Mosefund Soppressata di Calabria

Mosefund Soppressata di Calabria

This is not “supersod,” it is soppressata, and it is THE salame of Calabria. I’ve made soppressate before, but, that’s just some generic name loosely applied to almost any salame. Throw a little hot pepper in it and you got, “supersod.” It took me a quite awhile and a trip to Calabria filled with innumerable [...]

Could not load product information

Mosefund Soppressata di Calabria

$0

This is not “supersod,” it is soppressata, and it is THE salame of Calabria. I’ve made soppressate before, but, that’s just some generic name loosely applied to almost any salame. Throw a little hot pepper in it and you got, “supersod.” It took me a quite awhile and a trip to Calabria filled with innumerable questions to get me to this point. Poring over...

Speck d’alce(elk speck) $0

Speck d’alce(elk speck)

Speck d’alce(elk speck)

My cousin, whom I’ve mentioned here prior, stopped over for the 1st of 2 venison drop offs.(More on that at a later date) Among all the “roasts” was a little vacuum sealed frozen pearl, on which “elk” was scribbled in black marker. I was asked if I wanted it and/or if I could do anything [...]

Could not load product information

Speck d’alce(elk speck)

$0

My cousin, whom I’ve mentioned here prior, stopped over for the 1st of 2 venison drop offs.(More on that at a later date) Among all the “roasts” was a little vacuum sealed frozen pearl, on which “elk” was scribbled in black marker. I was asked if I wanted it and/or if I could do anything with it. He didn’t ask again. Being only one genome off from venison, I...

Prosciutto Cotto $0

Prosciutto Cotto

Prosciutto Cotto

I made this back in October. I had to hold back on posting while waiting for Jason to post his. I won’t drag this on because this is, for all intents and purposes, HIS recipe, which was developed by Alessandro Morreale. Jason was nice enough to draw it up for me to try. The only [...]

Could not load product information

Prosciutto Cotto

$0

I made this back in October. I had to hold back on posting while waiting for Jason to post his. I won’t drag this on because this is, for all intents and purposes, HIS recipe, which was developed by Alessandro Morreale. Jason was nice enough to draw it up for me to try. The only difference with mine is in the cooking process. I don’t have access to sous vide equipment, so, I had to...

Schulterspeck/Speck di Spalla/Shoulder speck $0

Schulterspeck/Speck di Spalla/Shoulder speck

Schulterspeck/Speck di Spalla/Shoulder speck

I was fortunate enough to be bequeathed some more Mangalitsa to cure by Michael. Among the several cuts I received was a shoulder. Prior to receiving said shoulder, I planned on making a Spalla Cotta, which is a cured, then cooked shoulder stuffed in a bladder. Well, plans have a funny way of changing. The [...]

Could not load product information

Schulterspeck/Speck di Spalla/Shoulder speck

$0

I was fortunate enough to be bequeathed some more Mangalitsa to cure by Michael. Among the several cuts I received was a shoulder. Prior to receiving said shoulder, I planned on making a Spalla Cotta, which is a cured, then cooked shoulder stuffed in a bladder. Well, plans have a funny way of changing. The shoulder I received was more akin to the cut used for leg speck. I was told that the coppa...

For those of you interested………. $0

For those of you interested……….

For those of you interested……….

I have acquired several of the strange, obscure and hard to find casings. I will list them and then link where I used them. Among the casings are hog middles(Salame Mugnano and ‘nduja recently), hog middle end caps(‘nduja), hog bladders(2 sizes, boccia al finocchio), hog bung ends(I haven’t used, but they look really nice for [...]

Could not load product information

For those of you interested……….

$0

I have acquired several of the strange, obscure and hard to find casings. I will list them and then link where I used them. Among the casings are hog middles(Salame Mugnano and ‘nduja recently), hog middle end caps(‘nduja), hog bladders(2 sizes, boccia al finocchio), hog bung ends(I haven’t used, but they look really nice for salame), and beef bladders(culatello). Anyone...

Culatello results $0

Culatello results

Culatello results

Just a short 7 and a half months after I put it in to cure, it’s ready. Typically, culatelli cure for a longer period of time. However, this felt pretty firm after the aforementioned time. Prompted by Jason to cut it open, I went for it. I was more than a little surprised, a bit [...]

Could not load product information

Culatello results

$0

Just a short 7 and a half months after I put it in to cure, it’s ready. Typically, culatelli cure for a longer period of time. However, this felt pretty firm after the aforementioned time. Prompted by Jason to cut it open, I went for it. I was more than a little surprised, a bit dismayed, even. It was really firm, too firm. It was so lean, it overdried. Shame on me for not weighing it and...

Mosefund Mangalitsa Speck results $0

Mosefund Mangalitsa Speck results

Mosefund Mangalitsa Speck results

I got a couple of these mega speck back in April from Michael Clampffer. I cured and aged these exactly as I did these. Only difference is the quality of the meat. Totally different ballgame, as you can see by the marbling and the fat cap. As far as tasting is concerned, I am completely [...]

Could not load product information

Mosefund Mangalitsa Speck results

$0

I got a couple of these mega speck back in April from Michael Clampffer. I cured and aged these exactly as I did these. Only difference is the quality of the meat. Totally different ballgame, as you can see by the marbling and the fat cap. As far as tasting is concerned, I am completely flabbergasted. I am delighted that I write everything down in my little notebook. Had I done this by the seat...

Mosefund Manga Salame Felino $0

Mosefund Manga Salame Felino

Mosefund Manga Salame Felino

This is a Salame Felino I made using both lean and fat from mangalitsa pork from Mosefund farm. Felino is a town in the hills near Parma in Emilia-Romagna. This salame is renowned for it’s austerity, using just salt, black pepper, and garlic macerated white wine. Since it is also typically a salame made to [...]

Could not load product information

Mosefund Manga Salame Felino

$0

This is a Salame Felino I made using both lean and fat from mangalitsa pork from Mosefund farm. Felino is a town in the hills near Parma in Emilia-Romagna. This salame is renowned for it’s austerity, using just salt, black pepper, and garlic macerated white wine. Since it is also typically a salame made to be on the softer side, I chose to stuff these in somewhat larger beef middles. I...

Mosefund Mangalitsa Lonzino di Calabria $0

Mosefund Mangalitsa Lonzino di Calabria

Mosefund Mangalitsa Lonzino di Calabria

As you can probably tell, I didn’t take this photo. It was taken by Michael Clampffer. This is lonzino, yes Lonzino. I know……it looks like no lonzino I’ve ever seen, either. The marbling is just sick. Looks more like beef. This was done in the exact same fashion as the capocollo from my previous post. [...]

Could not load product information

Mosefund Mangalitsa Lonzino di Calabria

$0

As you can probably tell, I didn’t take this photo. It was taken by Michael Clampffer. This is lonzino, yes Lonzino. I know……it looks like no lonzino I’ve ever seen, either. The marbling is just sick. Looks more like beef. This was done in the exact same fashion as the capocollo from my previous post. The loin was cured with only salt and cure #2. It was then removed,...

Capocollo di Calabria via Mosefund Farm $0

Capocollo di Calabria via Mosefund Farm

Capocollo di Calabria via Mosefund Farm

After 5+ months of waiting, we finally have a result. And what an amazing result it is! Thanks again to Michael Clampffer from Mosefund Farm for providing me with the best raw material available. This one is really simple. I’ve made coppe in the past and posted about them in fairly good detail. This Capocollo [...]

Could not load product information

Capocollo di Calabria via Mosefund Farm

$0

After 5+ months of waiting, we finally have a result. And what an amazing result it is! Thanks again to Michael Clampffer from Mosefund Farm for providing me with the best raw material available. This one is really simple. I’ve made coppe in the past and posted about them in fairly good detail. This Capocollo is simple as far as these things go. Simply cured with salt and cure #2 for a...

Mosefund Mangalitsa ‘Nduja results $0

Mosefund Mangalitsa ‘Nduja results

Mosefund Mangalitsa ‘Nduja results

Here is the result of my previous ‘nduja post. Honestly, I don’t think I’m capable of producing ‘nduja any better than this. I think this one looks awesome and tastes great. The texture is perfectly smooth and spreadable. The really light amount of smoke is just enough to come through. The hog middle end caps [...]

Could not load product information

Mosefund Mangalitsa ‘Nduja results

$0

Here is the result of my previous ‘nduja post. Honestly, I don’t think I’m capable of producing ‘nduja any better than this. I think this one looks awesome and tastes great. The texture is perfectly smooth and spreadable. The really light amount of smoke is just enough to come through. The hog middle end caps really made a difference as far as the appearance of...

Fiocco/Fiochetto- byproduct of Culatello butchery $0

Fiocco/Fiochetto- byproduct of Culatello butchery

Fiocco/Fiochetto- byproduct of Culatello butchery

Fiocco or fiochetto, whatever you choose to call it, it is delicious. This salume was the byproduct of my culatello process back in January. Due to it being only 1/3 the size of the culatello and noticeably leaner, it dries much more quickly. This was really a no brainer. 3.5% salt, .25% cure #2, that’s [...]

Could not load product information

Fiocco/Fiochetto- byproduct of Culatello butchery

$0

Fiocco or fiochetto, whatever you choose to call it, it is delicious. This salume was the byproduct of my culatello process back in January. Due to it being only 1/3 the size of the culatello and noticeably leaner, it dries much more quickly. This was really a no brainer. 3.5% salt, .25% cure #2, that’s it. Cured it for about 14 days. Then stuffed it in a hog bladder, trussed it, tied it,...

Salsiccia di Calabria….."My Calabria" style $0

Salsiccia di Calabria….."My Calabria" style

Salsiccia di Calabria….."My Calabria" style

After my initial post on this, I conferred several times with my friend Rosetta, who is the author of the outstanding book, “My Calabria.” I was fortunate enough to try some of her father’s Salsiccia di Calabria. Rosetta informed me the recipe is exactly that of the fresh sausage recipe from the book. Easy enough, [...]

Could not load product information

Salsiccia di Calabria….."My Calabria" style

$0

After my initial post on this, I conferred several times with my friend Rosetta, who is the author of the outstanding book, “My Calabria.” I was fortunate enough to try some of her father’s Salsiccia di Calabria. Rosetta informed me the recipe is exactly that of the fresh sausage recipe from the book. Easy enough, I figured. However, the recipe doesn’t call for a starter...

‘Nduja quickie $0

‘Nduja quickie

‘Nduja quickie

Won’t bore anyone with details of a salume about which I’ve posted several times already. What sets this particular batch apart from the others is #1, I used hog middle end caps to case them, and #2, I used some sweet pepper powder or pepe rosso in addition to peperoncino powder. The hog middle caps [...]

Could not load product information

‘Nduja quickie

$0

Won’t bore anyone with details of a salume about which I’ve posted several times already. What sets this particular batch apart from the others is #1, I used hog middle end caps to case them, and #2, I used some sweet pepper powder or pepe rosso in addition to peperoncino powder. The hog middle caps are significant in that along with hog middles, they are what are used to case...

Salame di Mugnano $0

Salame di Mugnano

Salame di Mugnano

This salame comes from the town of Mugnano which is right outside of Naples in Campania. Jason did a post on it in January, so, I won’t get too in depth. Which leads to my next point. This salame was a collaboration of sorts. As Jason was describing it, I became intrigued……………..hot pepper, cold smoke, [...]

Could not load product information

Salame di Mugnano

$0

This salame comes from the town of Mugnano which is right outside of Naples in Campania. Jason did a post on it in January, so, I won’t get too in depth. Which leads to my next point. This salame was a collaboration of sorts. As Jason was describing it, I became intrigued……………..hot pepper, cold smoke, I’m in. So, we devised a recipe to follow to see how...

Speck results $0

Speck results

Speck results

4 long months of waiting is finally over. This is the smaller of my 2 speck projects. As you may be able to tell from the picture, that is certainly not a photo I took. Thanks to Angelo, not for just the picture, but for slicing and the actual harvesting of the cut. There isn’t [...]

Could not load product information

Speck results

$0

4 long months of waiting is finally over. This is the smaller of my 2 speck projects. As you may be able to tell from the picture, that is certainly not a photo I took. Thanks to Angelo, not for just the picture, but for slicing and the actual harvesting of the cut. There isn’t much to add from my initial post about this item in December. They dried for nearly 4 months in my chamber. ...