Cured Meats

Well, it sure has been a while! No real news. I continue to make cured meats, always looking to improve. I don't really have the time to update this blog any more, and the basics of everything you need to make pretty much anything (as far as salumi go...

Oh my, it’s been a while since a last posted something here. I haven’t stopped making stuff, I’ve just been making stuff which I’ve already posted about, like coppa and bresaola. So I didn’t think it was worthwhile to post them.
But now, finally, I’ve made something new. A whole, bone in prosciutto crudo. Don’t think prosciutto needs any introduction, but just in case, basically it’s  a whole real hog leg salted and then dried. I didn’t have veyr high expectations for my outcome...

A while back a friend of mine, Scott from Sausage Debauchery, started a Facebook group for open discussion of sausage making, curing meats and anything else involving deliciousness. It's a good place to ask questions and get advice from a group of folks...

Heritage foods is a company which sources and resells premium, small farm, meats from around the country. Really, this is the kind of pork you want to be curing. Small farms raising heritage breed pigs in a happy environment on good feed. A while back...