Salumi Palooza Jan, 2025 (Culatello 2024)

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indaswamp

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Apr 27, 2017
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South Louisiana-Yes, it is HOT
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)

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!!!
 
Wanted to do it this week but crap...jury duty on Tuesday!! Luckily there was only one case and after 6 hours at the courthouse waiting for a jury to be picked, the lawyers arranged a plea deal. Yay!
 
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Looks like you're gonna be busy! Watching!
Thanks mr_whipple! Placed an order at Craft Butcher's Pantry last night. Got some 5"+ beef bungs, 52mm+ hog casing (for Andouille), and a hank of 60-65mm beef middles. Gonna sharpen knifes this weekend....be ready to rock when the meat arrives!!
 
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Just remembered to order more SoSalt from Sicily!!! Crap- Almost forgot!!! Don't have enough on hand for half a pig plus an extra ham. Will arrive here Sunday...
 
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I brought the popcorn!

Ryan
 
indaswamp indaswamp
You and all the others who do things like this regularly truly amaze me! SUCH a labor of love! I just spent like 5 hours making 10lbs of sausage. Granted, it's only my second time so I'm still in the learning curve for efficiency but....

You gotta love it to do it IMHO. The prep and the cleaning (twice). Oh the dang cleaning!!!! Make sure it's clean before meat touches anything and then clean up the mess after.

That's gotta be my next project. An absurdly GIANT sink somewhere just for the cleaning!

But the results speak for themselves. Thanks for sharing your hobby with all of us!!
 
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