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Mosefund Lonzardo

Posted by on Feb 28, 2012 in Blog | 2 comments

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 piece. This is the loin end. I was unsure about what to do with this. So, urged by Jason to just let the meat do all the talking, I obliged and took the path of austerity. I...

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Maccularu/Buccularu/Vuccularu

Posted by on Feb 19, 2012 in Blog | 0 comments

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, but, I fell in love with it and rescued it. This is another monster jowl from Mosefund. It is as simple a cure as could be. Cured 7-10 days, depending on size, with just...

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Pancetta dei Monti Nebrodi

Posted by on Feb 12, 2012 in Blog | 0 comments

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 this. Monti Nebrodi is a mountain range in northeast Sicily. So, there are 2 firsts for me here. Making a salume from Sicily and using oregano in a cure. This pancetta is traditionally rolled....

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Mosefund Speck di carre’

Posted by on Feb 7, 2012 in Blog | 0 comments

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 hours of digging and I came across something from one small producer in Anterselva, about 15 miles from the Austrian border. We’ve...

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Mosefund Soppressata di Calabria

Posted by on Jan 21, 2012 in Blog | 4 comments

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 questions to get me to this point. Poring over Italian language books and email correspondence with family members in Calabria(they don’t check...

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Speck d’alce(elk speck)

Posted by on Jan 2, 2012 in Blog | 4 comments

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 with it. He didn’t ask again. Being only one genome off from venison, I knew I could treat it the same. So, with that, I decided to “speck” it. The speck subject...

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Prosciutto Cotto

Posted by on Dec 28, 2011 in Blog | 1 comment

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 difference with mine is in the cooking process. I don’t have access to sous vide equipment, so, I had to improvise. I placed the ham in a baking dish and weighed it down. I set the oven to 200 degrees F and...

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Schulterspeck/Speck di Spalla/Shoulder speck

Posted by on Nov 14, 2011 in Blog | 8 comments

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 shoulder I received was more akin to the cut used for leg speck. I was told that the coppa was removed and it was basically flattened, as pictured. In my suspension of disbelief, I skinned...

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For those of you interested……….

Posted by on Nov 10, 2011 in Blog | 1 comment

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 interested, please email me: scott@sausagedebauchery.com, they are NOT listed at the store. ...

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Culatello results

Posted by on Nov 4, 2011 in Blog | 8 comments

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 dismayed, even. It was really firm, too firm. It was so lean, it overdried. Shame on me for not weighing it and tracking it’s weight loss. I assumed that I would just remove it at it’s 10 month...

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