Long overdue, but I finally put in an order at the butcher shop for a whole side of a pig, along with another whole ham and a head. I pick it up next friday around lunch. The truck will arrive around 10am and they will get on my order as soon as the truck is unloaded. Pig side will be cut into primals at the shop, 1 cut between the 5-6 ribs, and another parallel cut at the base of the spine (sirloin with the ham). I can handle it from there. The primals will be easier to pack home and handle. Pigs will have been slaughtered Weds. so super fresh!!
Salumi on deck-
I will be doing 2 Culatelli as usual
Since the leg will be cut the Italian way, I will be able to cut the fiocco off the front of the leg from the 1/2 pig. So I will be curing and trussing that to dry this year.
Spalla Cruda
Lonzino (loin)
Lardo...Been wanting to make lardo for a while. Will cut a couple squares of fat off the loin and set them aside for lardo
Will be doing a specialty salumi this year called Coppardo. It is the coppa with the fat and skin-not trimmed. I will leave about 1 inch of fat on the skin when I trim it out. Will try to have about 18" of skin trimmed off the front shoulder which will be wrapped tightly around the Coppa along with the fat....like pancetta. This will slow the drying and make the flavor go absolutely bonkers!!
https://www.smokingmeatforums.com/t...e-d-o-p-recipe-this-time.317017/#post-2358807
Guanciale (cheeks from the head)
www.smokingmeatforums.com
The belly will be used for American style bacon. I expect it to be 2-3" thick...
https://www.smokingmeatforums.com/threads/finally-found-some-thick-bellies.313224/#post-2298854
Salami on deck:
Calabrian Soppresatta
https://www.smokingmeatforums.com/threads/calabrian-sopressata.313906/#post-2310394
Northern Italian Sopressa;
https://www.smokingmeatforums.com/threads/soppressata-di-veneto-done.314412/
might set the tenderloin aside and do another Investada Salami which is a tenderloin stuffed inside a Sopressa.
https://www.smokingmeatforums.com/t...estida-pork-tenderloin-stuffed-salami.314450/
Might do Nduja...will have to see how much trim I have.
https://www.smokingmeatforums.com/threads/nduja-salami-done-pics-added.314491/#post-2322702
I'm excited! Next friday the temps will be 36/52 so perfect! Will be able to spread out outside under the carport and take my time! Gonna be a busy 2-3 days though...
Now to go and watch youtubes of Italian butchers...again...LOL!!!
Salumi on deck-
I will be doing 2 Culatelli as usual
Since the leg will be cut the Italian way, I will be able to cut the fiocco off the front of the leg from the 1/2 pig. So I will be curing and trussing that to dry this year.
Spalla Cruda
Lonzino (loin)
Lardo...Been wanting to make lardo for a while. Will cut a couple squares of fat off the loin and set them aside for lardo
Will be doing a specialty salumi this year called Coppardo. It is the coppa with the fat and skin-not trimmed. I will leave about 1 inch of fat on the skin when I trim it out. Will try to have about 18" of skin trimmed off the front shoulder which will be wrapped tightly around the Coppa along with the fat....like pancetta. This will slow the drying and make the flavor go absolutely bonkers!!
https://www.smokingmeatforums.com/t...e-d-o-p-recipe-this-time.317017/#post-2358807
Guanciale (cheeks from the head)
Guanciale 2023
Totally forgot to post the guanciale I am curing from the pig head I got last Monday, so here it is.... Trimmed the cheeks to remove all gland material and soft fat, rinsed really well with vinegar to clean... Salt, cure#2, and Spices mixed up... I ran that through the spice grinder into a...

The belly will be used for American style bacon. I expect it to be 2-3" thick...
https://www.smokingmeatforums.com/threads/finally-found-some-thick-bellies.313224/#post-2298854
Salami on deck:
Calabrian Soppresatta
https://www.smokingmeatforums.com/threads/calabrian-sopressata.313906/#post-2310394
Northern Italian Sopressa;
https://www.smokingmeatforums.com/threads/soppressata-di-veneto-done.314412/
might set the tenderloin aside and do another Investada Salami which is a tenderloin stuffed inside a Sopressa.
https://www.smokingmeatforums.com/t...estida-pork-tenderloin-stuffed-salami.314450/
Might do Nduja...will have to see how much trim I have.
https://www.smokingmeatforums.com/threads/nduja-salami-done-pics-added.314491/#post-2322702
I'm excited! Next friday the temps will be 36/52 so perfect! Will be able to spread out outside under the carport and take my time! Gonna be a busy 2-3 days though...
Now to go and watch youtubes of Italian butchers...again...LOL!!!