Well, it's the third week of October, that means it's Culatello time! I Bought 2 30# legs so the Culatello this year are nice sized with a great fat layer! They weigh 5600g. and 4800g....
The fat layer...
Removing the bone...
Fiocco di Culatello on the right, Culatello on the left. I used the fiocco for Salami from both legs since both were butchered American style and cut to low into the fiocco.
Cut, trussed and trimmed...
Salted, massaged with garlic infused Semi- sweet Lambrusco Fizzante wine.
In the old chamber 33-38*F; 80-85% RH to cure for 5-6 days. Then I'll case them and tie 'em up....
Also, this year I bought a front shoulder primal and had it specialty cut between the 5th and 6th rib the Italian way...
Feather bones removed along with the half spine to extract the Coppa...
The full Coppa...weighs 2500g.
Coppa trimmed...
Salted, rubbed down with garlic infused wine...
I am doing a FULL Italian cut Coppa di Pallavicina, and a Spalla Cruda di Palasone. To do both, I needed the pig specialty cut The Italian way for me. The butcher got fresh pig sides on Saturday, so these are super fresh.
Here is how the Spalla Cruda is trimmed off the shoulder...
Spalla Cruda is the oldest salumi in the written record going way back to 700 A.D. if I remember right. Been wanting to make this one for a long time! And with all the flavor in the shoulder, this one should be awesome! It is dried much the same way as the Culatello, but will be done in about 9 months.
I did a pretty good job trimming for my first try, but did not cut tight enough to the humerus bone so the cut is a little fatter on one side at the bottom. Gonna let it ride; should even out once cased and trussed. But I know how to cut it now and next one will be better.
Got everything in the old chamber 33-38*F; 85%RH to salt cure. Will spend the rest of the evening deboning and trimming out class 1 & 2 pork from the left-overs. Got salami on deck for tomorrow.
Oh-also have a pig head and will trim out the cheeks for guanciale too!
The fat layer...
Removing the bone...
Fiocco di Culatello on the right, Culatello on the left. I used the fiocco for Salami from both legs since both were butchered American style and cut to low into the fiocco.
Cut, trussed and trimmed...
Salted, massaged with garlic infused Semi- sweet Lambrusco Fizzante wine.
In the old chamber 33-38*F; 80-85% RH to cure for 5-6 days. Then I'll case them and tie 'em up....
Also, this year I bought a front shoulder primal and had it specialty cut between the 5th and 6th rib the Italian way...
Feather bones removed along with the half spine to extract the Coppa...
The full Coppa...weighs 2500g.
Coppa trimmed...
Salted, rubbed down with garlic infused wine...
I am doing a FULL Italian cut Coppa di Pallavicina, and a Spalla Cruda di Palasone. To do both, I needed the pig specialty cut The Italian way for me. The butcher got fresh pig sides on Saturday, so these are super fresh.
Here is how the Spalla Cruda is trimmed off the shoulder...
Spalla Cruda is the oldest salumi in the written record going way back to 700 A.D. if I remember right. Been wanting to make this one for a long time! And with all the flavor in the shoulder, this one should be awesome! It is dried much the same way as the Culatello, but will be done in about 9 months.
I did a pretty good job trimming for my first try, but did not cut tight enough to the humerus bone so the cut is a little fatter on one side at the bottom. Gonna let it ride; should even out once cased and trussed. But I know how to cut it now and next one will be better.
Got everything in the old chamber 33-38*F; 85%RH to salt cure. Will spend the rest of the evening deboning and trimming out class 1 & 2 pork from the left-overs. Got salami on deck for tomorrow.
Oh-also have a pig head and will trim out the cheeks for guanciale too!
