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These took over two months to arrive, so our Christmas stock is finally here! We only have 10 needles available for sale, and in the spirit of this cyber weekend we put these on sale for $15 off! This is quite an awesome stocking stuffer, so take advantage of the sale and be one of the last 10...

I'd be careful with this one. What makes a Calabrian soppressata special is the peppers. Len Poli doesn't really push standards of identity... My argument is like if you were making a Chorizo and I told you not to use Pimenton, would it be Chorizo? Same applies here. Not using an imported pepper...

Not bad man! It is easier to shape into the "balls" if you use hog bladder. I can send you a piece in Italian on making it too...

This picture is directly from Hansen spec guides; where I as well as most get cultures from...

| Coppa con la Scorza di Arancia e Peperoncino Piccante di Calabria e Finocchio  | Pretty straight forward here... Local Berkshire Pork (not sure what farm, but was from my towns local version of a "whole foods") cured in 2.50% Trapani Sea Salt, 0.04% Food Grade Potassium Nitrate, 0.05% Texel...

| Hanger Bresaola | Always wanted to make it with this cut, and man it's awesome and so delicious! Texture of the hanger dried is so good, and very different - in a good way though. It melts/falls apart in your mouth in a nice way, and to me tastes intensely more beefy... That could also be...

http://www.butcherspantry.com/curing-ingredients/

His recipe is the worst I have seen to date. I think it is terrible... I do not recommend making it without some form of curing salt, or even potassium nitrate. I think he says optional because of the high amount of fat. Nitrate and nitrite are only soluble in the water portion of the meat...

@lazza32 Hey! You are totally fine with no nitrate! I say this ONLY because Pancetta is a whole muscle, and the center is sterile. You see, if this were a ground product I would like the added safety over the drying time. That would require nitrate, so that over the drying period it could...

This is great to hear! I know I am not crazy here when I say there is something very unique about the Calabrian pepper. I spend so much money getting these peppers in, and it is good to see some validation that they are something unique.

@DaveOmak  Thanks for the kind words! I agree with you.  @deuxcv   Yes, best food from the poorest ingredients, but we are not in Italy where the peperoncino is plentiful and inexpensive. For us in the US this product is a luxury. It is packaged and imported on which there is importation tax...

Sent you a quote and private email :)

My Porchetta di Testa. Should specify this is not traditional by any means, but my own interpretation. Boned out the pig head in one piece, and brined it in predominantly flavored warming spice brine for 24 hrs, then braised the ears and tongue overnight en sous vide @ 180ºF|10hrs. I place the...

Prosciutto d'Agnello is done! Pulled it tonight after about 70 days of aging, losing about 33% its green weight. Lamb from Heather Ridge Farms in the Hudson Valley, NY. Boned out diligently as to not allow too much gaps in the center after drying. The leg was still on the smaller side boned out...

No case hardening due to never letting the relative humidity in my chamber get below 80%. I used to get it all the time before I simply turned it up. Ask away! Could've included them in your post, haha.

Pancetta Arrotolata and Pancetta Steccata cut into after four months on the dot! The Arrotolata: only Sicilian sea salt, cure #2, and black pepper. The Steccata: I believe I roughly spiced it the same way as Monti Nebrodi style (peperoncino, oregano, garlic, black pepper, fennel), but to be...

No problem! Let me know if you have any other questions. Working on some other cool projects, so stay tuned!

I used a fresh Beef Bladder for the Culatello, and a fresh Hog Bladder for the Fiocco. Beef Bladder: http://www.thecraftbutcherspantry.com/natural-casings/beef-bladders-6-8-kilo Hog Bladder: http://www.thecraftbutcherspantry.com/natural-casings/hog-bladders-3-5kilo I do indeed have a...

Exactly! Flip and massage while in the bag. I did not drain it, but you can if you want. 1) You don't ferment whole muscle. Fermentation is with ground product, a fermentable sugar, and bacteria. All of which you do not have with a whole muscle. Fermentation truly happens anaerobically; so...

I have a Culatello still drying! Nowhere near done, and only 4 months in. I did finish a Fiocco though (the muscle on the other side of the Culatello), and is pictured below... I also made a quick video tying the Culatello if you want to check it out: Culatello classic tying with tying...