Culatello 2022 is done....THE REVEAL!!

[nlife]

Wow. Two years in the making. Looking forward to the slice shots

 

[indaswamp]

Tomorrow is the big day I slice into it!!!

 

[Hockeydudde]

I hope for your sake you sliced into it for breakfast and have been enjoying it all day.
The rest of us are just sitting here hitting refresh waiting for the cut pics!

 

[indaswamp]

Been a crazy day....taking a rest, then I'm going to cut into it it....savor the aroma.....then shave it on my slicer....and savor the moment. might open a bottle of wine....

 

[indaswamp]

Oh Wow.....Blows me away every time I cut into one of these. Perfection. Depth of flavor is mind blowing.

As you can see, this one did not have as thick of a fat cap as the one I cut into last year. It dried faster, which slowed down the depth of flavor some, but it really developed with the last two months of winter fog...holy crap! I knew this one was going to be pretty special when I checked it with my bone needle after the second summer fermentation, but WOW!!!!!!!

pre slicing pic...

Sliced some ultra thin....0.5mm thick. I smelled it and just zoned out. lost track of time....worth the wait for sure.

found 3 small last of the season figs on the tree this evening and saved them for the Culatello cutting... my oh my what a combo!!!!

The concentration and funk on this stuff is indescribable...with little tyrosine crystals throughout...little umami flavor nuggets like Parmesan cheese.

 

[indaswamp]

Had a friend pass away this week from Cancer...busy week....he was young; only 54. I postponed my big salumi project for next week. I will call the butcher in the morning to see about getting some hams and another front quarter....see when they will be getting in fresh sides of hogs....

 

[Fueling Around]

Been silently watching.
I'd be good for a few of those paper thin slices and then time to walk away.

Sorry to hear about your friend

 

[civilsmoker]

That plate with the figs!!!!!!! Oh man perfection!

Condolences for your friend!

 

[nlife]

That looks amazing!

Very sorry to hear about your friend.

 

[JLinza]

Man I bet that was good. Incredible work .

Sorry to hear about your friend.

 

[mr_whipple]

That looks intense. I'm still gun shy about another go round with salami but man have you got this stuff down! Sad to lose a friend, thats for sure.

 

[BrianGSDTexoma]

Oh My! Looks awesome Keith.

 

[chopsaw]

Happy it came out so good . Looks fantastic .

 

[slavikborisov]

Oh Wow.....Blows me away every time I cut into one of these. Perfection. Depth of flavor is mind blowing.
View attachment 706454
View attachment 706455

As you can see, this one did not have as thick of a fat cap as the one I cut into last year. It dried faster, which slowed down the depth of flavor some, but it really developed with the last two months of winter fog...holy crap! I knew this one was going to be pretty special when I checked it with my bone needle after the second summer fermentation, but WOW!!!!!!!

pre slicing pic...
View attachment 706452
View attachment 706453

Sliced some ultra thin....0.5mm thick. I smelled it and just zoned out. lost track of time....worth the wait for sure.
View attachment 706456

found 3 small last of the season figs on the tree this evening and saved them for the Culatello cutting... my oh my what a combo!!!!
View attachment 706457
View attachment 706458

The concentration and funk on this stuff is indescribable...with little tyrosine crystals throughout...little umami flavor nuggets like Parmesan cheese.

I would love to try this will bookmark it and be in touch when I try it !

 

[indaswamp]

Thank you fellas.....this was the first Culatello salted the traditional way-no nitrites used. As you can see, the meat still turned that cured red color. This occurs from the breakdown of proteins into Ammonia, which then breaks down further into nitrates and nitrites which then cure the meat. Once the mold growth is strong during the first mold fermentation period, the smell of ammonia is intense inside my chamber. That is what I am looking for as I know the mold is working breaking down proteins, and the meat should cure properly.

Was a big leap of faith trusting the science going with a traditional cure and forgoing the cure #2 on this piece.

 

[crazymoon]

IDS, Incredible patience and almost a lost art for salumi in this country, quite impressive !

 

[indaswamp]

Thank you Crazy.....unfortunately, profits are valued higher than authentic flavor profile in this country. Hell most of what they call salami in this country is fast processed and has essentially no flavor development. Even the 5" thick Genoa I see in the stores is what I would call fake....they freeze it, then slice it...then each slice is put onto a conveyor and slowly travels through a drying chamber. Each slice loses 30% weight in less than 24 hours. No chance for flavor development. It is a shame....most people have never tasted what the real thing is.....

 

[civilsmoker]

Thank you Crazy.....unfortunately, profits are value higher than authentic flavor profile in this country. Hell most of what they call salami in this country is fast processed and has essentially n flavor development. Even the 5" thick Genoa I see in the stores is what I would call fake....they freeze it, then slice it...then each slice is put onto a conveyor and slowly travels through a drying chamber. Each slice loses 30% weight in less than 24 hours. No chance for flavor development. It is a shame....most people have never tasted what the real thing is.....

Not sure you watch the TV show Frasier but there is a reboot and an episode in season 2 (I think episode 1 of season 2) that you would die (LOL) over......It pretty much covers your post above....

Ps edit……I bought some fig jam today for the holidays because of this post…..gonna have it on some 2 year manchego

 

[LoydB]

Man, that came out great. I wish I lived near you :)

 

[bertman]

This is why you are one of my favorite follows.

Sorry about your friend. Cancer truly sucks.