Prepping for Salumi Palooza 2026

[indaswamp]

Cleaned 2 150qt. ice chests today to bring with me to pick up the 1/2 pig. When I opened the lid on one, the lid fell off because the hinges broke, These are igloo coolers and we deal with broken hinges all the time. Here is an easy fix and one of the 101 uses for 6" fire hose...ice chest hinges.

Trace the old broken hinges...

Cut them out, and install...

The rubber from the firehouse also grips the screw so it will not back out. Almost permanent repair, unless the screws strip out.

 

[Fueling Around]

Ordered the half side of pork today. The sides they have been getting are running 150-170#, so bigger than the side I got last year (112#) I'm not complaining. ...

That's a big half. I'm assuming an older hog and lots of fat?

So I learned something new while preparing my recipe for the Sbriciolona salami. ...

That is way beyond my pay grade.

 

[indaswamp]

That's a big half. I'm assuming an older hog and lots of fat?

Maybe 2-3 months older, but still a young hog. Berkshire. I am hoping for more fat on the hog though, that would be nice. Two sides @150# puts the pig around 350-375ish pounds. That is right in line with the Italian P.D.O. regulations for pig size and age for most of what I will be making this year, so even better. 1 1/2-2" thick back fat will be perfect for making Lardo.

 

[indaswamp]

That's a big half. I'm assuming an older hog and lots of fat?

Inspected the pig sides today. I misunderstood what the butcher said. I heard 150-170#, he said 115-117#. I have the heaviest side picked out, about 116#. 2" fat cap on the back. Should be able to make some lardo. Will pick it up early in the morning. They open at 6 am. Let the fun begin.

 

[indaswamp]

Go Time!

I picked up the half pig around 9am. Got started as soon as I arrived home. I started on the hams. Trimmed out the Culatello and the Fiocco.

Culatello...

Good marbling in the ham. Fairly certain this pig is a young sow. Culatello weighs in at 5806g.

Did a much better job trimming out and tying the Fiocco this year. I like it!

Salted, splashed with garlic infused Lambusco red wine, and in the fridge at 32-28*F for the salt to penetrate the meat for 6 days.

I don't plan on posting extensive pics. of the process on all the stuff I made last year. But will on the new ones I am doing this year. Those that are interested in the step by step pics. can look up the 2025 thread.

 

[indaswamp]

Well, done for the day. Temps.held in the mid 50's all day, but starting to rise on the way to 64*F by midnight. Time to stop. I have all the whole muscle pieces cut from the 1/2 pig. Looks like I'll have about 17kg. of lean plus fat and scraps. Will need to pick up more back fat from the butcher Monday. Will finish trimming the shoulder tomorrow and sort what I have for the salami I am making, then cube and salt the lean ahead of time. Makes for a better salami IMO, also makes grinding cleaner because the meat and fat firm up quite a bit. Will make salami Tuesday likely.

Here is a pic. of the Coppardo off this pig.

Sucker is huge! 6 1/2-7" easily. Can't wait to cut this one in a year! But I just cut one, so I have a lot to eat before then...LOL! I am doing American style country back again this year too. Will put that to cure along with Lardo and a Tuscan Style Lonzino (heavy Black pepper, fennel, garlic, and wine) little bit later tonight. Pics. of those when I do that. Taking a break for supper now.

 

[indaswamp]

Also, butcher threw in a pig head for free..so making 2 Guanciale as well...will trim those out first thing in the morning.

 

[indaswamp]

8"X12"X 1 1/4" thick Lardo vac-sealed and in the fridge for minimum 6 weeks.

The American Country style bacon...

roughly 2 1/4" thick slab...

now to cure for 21 days...

Will salt the Coppardo and lonzino tomorrow, I forgot to prepare the garlic and wine for these two ahead of time. No worries...

 

[Fueling Around]

All of those cuts you mention are Greek to me. Oops Italian to me.
Gilts will also be good if they fixed early.
You have a passion I don't possess Keith.

 

[indaswamp]

All of those cuts you mention are Greek to me. Oops Italian to me.
Gilts will also be good if they fixed early.
You have a passion I don't possess Keith.

Thanks Fueling....

Castrated Boars and young sows are both used in Italy for salami. Though some of the old school Italians like old brood sows for the deeper pork flavor. Castrated boars are usually a little bit heavier, and have a little thicker fat cap, while young sows have a little more marbling in the meat (better for dried whole muscles).

Yes, I have a passion for Salumi. It does run deep. Been wanting to do this for 30 years or more since college. Now I am-thanks to people on SMF that pointed me in the right direction and helped me by recommending some books to read....namely The yellow book by Stanley and Adam Marianski. The single greatest book on the subject of salami there is IMO.