Been a LOOOONG wait! I started both a Culatello and Fiocco from a Hampshire Hog I bought for $100 way back in Feb. 2021. Figured this would be a good opportunity to try making a Culatello and the smaller muscle group- the Fiocco. They have been maturing for 21 months. The Fiocco had a final weight loss of 50.5% so it was time to pull it and see what I got. Starting weight was 1,904g. and the finished weight ended at 948g. (The blueish green mold is likely late stage of P. Nalgiovense or P. Salamii mold and from my research it is fine)
Outer surface cleaned with a brush and white wine, then trimmed with a bone knife to remove the outer mold covered surface and most of the yellowed surface fat.
On a plate with a wine soaked towel for 24 hours for rehydration (traditional preparation for the cut)
The cut...
I have the two halves vac sealed and back in the chamber @55*F for equalization of moisture reabsorbtion. Will slice in 3-4 weeks for Christmas parties.
Taste notes (yes I did cut two sample slices):
Depth of flavor unlike anything I have ever tasted! Intense nutty umami....buttery...and subtly sweet. Complex flavor I simply can not describe fully. Dense flavor bomb. The taste lingers on the palate for at least 20 minutes. And this was not a good salumi hog because it was not fed correctly! I can not wait to taste how good the Culatello from the Berkshire pig that WAS fed correctly will taste!!
Upon slicing, the center did have an opening where white mold grew. This was more than likely caused by retrussing when applying the sugna layer. The original shape was more like a ball and I reshaped it when I retrussed it thus likely causing a tear in the center....
I learned A LOT doing this piece and it has been invaluable for proper drying of subsequent projects.
Outer surface cleaned with a brush and white wine, then trimmed with a bone knife to remove the outer mold covered surface and most of the yellowed surface fat.
On a plate with a wine soaked towel for 24 hours for rehydration (traditional preparation for the cut)
The cut...
I have the two halves vac sealed and back in the chamber @55*F for equalization of moisture reabsorbtion. Will slice in 3-4 weeks for Christmas parties.
Taste notes (yes I did cut two sample slices):
Depth of flavor unlike anything I have ever tasted! Intense nutty umami....buttery...and subtly sweet. Complex flavor I simply can not describe fully. Dense flavor bomb. The taste lingers on the palate for at least 20 minutes. And this was not a good salumi hog because it was not fed correctly! I can not wait to taste how good the Culatello from the Berkshire pig that WAS fed correctly will taste!!
Upon slicing, the center did have an opening where white mold grew. This was more than likely caused by retrussing when applying the sugna layer. The original shape was more like a ball and I reshaped it when I retrussed it thus likely causing a tear in the center....
I learned A LOT doing this piece and it has been invaluable for proper drying of subsequent projects.
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