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Mosefund Mangalitsa Speck results

Posted by on Sep 26, 2011 in Blog | 7 comments

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 flabbergasted. I am delighted that I write everything down in my little notebook. Had I done this by the seat of my pants, I would be beside myself. This is awesome in every sense of the word. I’m sure 95%...

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Mosefund Manga Salame Felino

Posted by on Aug 17, 2011 in Blog | 2 comments

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 be on the softer side, I chose to stuff these in somewhat larger beef middles. I received some lean leg meat and some backfat from Michael Clampffer to make this salame. I used 85%...

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Mosefund Mangalitsa Lonzino di Calabria

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

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. The loin was cured with only salt and cure #2. It was then removed, rinsed, then rolled around in peperoncino powder to coat. Finally, I stuffed it in a beef bung and left...

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Capocollo di Calabria via Mosefund Farm

Posted by on Jul 28, 2011 in Blog | 4 comments

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 is simple as far as these things go. Simply cured with salt and cure #2 for a couple weeks. It was then removed and rinsed in a red wine vinegar bath, patted dry and rolled in...

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Mosefund Mangalitsa ‘Nduja results

Posted by on Jul 13, 2011 in Blog | 2 comments

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 really made a difference as far as the appearance of authenticity. The ‘nduja pictured aged for roughly 90 days, but, was perfectly fine at 60 days. Should...

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Fiocco/Fiochetto- byproduct of Culatello butchery

Posted by on Jun 8, 2011 in Blog | 5 comments

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 it. Cured it for about 14 days. Then stuffed it in a hog bladder, trussed it, tied it, hung it and forgot it, just as you see in the first pic. 52 degrees and 70-75% humidity and 4 months...

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Salsiccia di Calabria….."My Calabria" style

Posted by on May 16, 2011 in Blog | 2 comments

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, I figured. However, the recipe doesn’t call for a starter or any nitrate. But, that’s no big deal at all, really. This time around it was just some...

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‘Nduja quickie

Posted by on Apr 16, 2011 in Blog | 8 comments

‘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 are significant in that along with hog middles, they are what are used to case ‘nduja in Calabria. The sweet pepper powder/pepe rosso was used this time as a means of correcting...

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Salame di Mugnano

Posted by on Mar 22, 2011 in Blog | 11 comments

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, I’m in. So, we devised a recipe to follow to see how the same salame prepared by two different people would differ in appearance and flavor. There were...

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Speck results

Posted by on Mar 14, 2011 in Blog | 6 comments

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 much to add from my initial post about this item in December. They dried for nearly 4 months in my chamber. I had to remove them on several occasions to be wiped down with a vinegar solution based on the...

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