Salumi Palooza Jan, 2025 (Culatello 2024)

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Just talked to my butcher...the delivery truck of hog sides has been delayed 1 day because of the weather. Will pick it up Saturday instead. Temps are still good....high 52/low 46.....
 
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Just talked to my butcher...the delivery truck of hog sides has been delayed 1 day because of the weather. Will pick it up Saturday instead. Temps are still good....high 52/low 46.....
I hope that works for you. That probably means the sides are a day older, but you usually don't waste time to start processing.
Tomorrow we finally get out of this cold drizzle and by Saturday the temps finally hit the 60's (YEA!)
 
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If the temp. creeps up above 54*F, I'll just stop and wait for the temp. to fall again in the evening before starting again. Will be up late tomorrow either way.

Doing final prep tonight....topped off the star san bottle and the bleach bottle. Cleaned a bunch of totes and ice chests. got all my tools and twine together, salt, and seasonings. Got the garlic steeping in the Lambrusco overnight. This will be used on all the whole cuts.
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Finally found the bottle I was looking for. The real deal.
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Picked up the half pig, ham, and head today. Half pig weighed 112#, little on the small side, but not by much...it'll work. Got everything set up under the carport ready to start cutting.
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Temp. is 50.2*F, so perfect. Eating lunch now, then I will get started. Gonna be a long afternoon and evening for me. Will post pics. when I can. Time to have some fun!
 
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Picked up the half pig, ham, and head today. Half pig weighed 112#, little on the small side, but not by much...it'll work. Got everything set up under the carport ready to start cutting.
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Temp. is 50.2*F, so perfect. Eating lunch now, then I will get started. Gonna be a long afternoon and evening for me. Will post pics. when I can. Time to have some fun!
we are watching this thread....come on with it,,,

HT
 
LOL! Taking a break right now from cutting....here are some pics...

The two legs...American cut on left, Italian cut on the right (from the 1/2 pig). I was able to cut the fiocco out of the Italian cut leg because it is cut farther forward on the sirloin.
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Leg split open down the bone...
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Fiocco on the left, Culatello on the right....
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I laid out 5 pieces of twine first to get the spacing right...then trussed the first Culatello...
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The fiocco trussed just like the Italian in the video. I am really glad I found that video, now I know how to do it!
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Culatello #2...
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1 1/4" of fat on this one.....gonna be really good. Gonna slow the drying down perfect...
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Good marbling too!!
 
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Behold.....the Coppardo.....
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Lonzino...
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Belly... doing American Country style bacon with it.
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Spalla Cruda...
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Add Nduja to the list. All the scraps, rib meat and soft fat will be made into Nduja.

Might need to forgo the lardo unless I go back to the butcher and get more fat. Might not have enough since I used most of the fat cap on the shoulder for the Coppardo. Will have to weigh what I got and see.
 
When extracting the Spalla Cruda, I absentmindedly started cutting on the wrong side of the shoulder.
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Took me a minute to figure that out..LOL! That is why there is is deep cut on the other side of the blade bone. Long night!! LOL!!!
 
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Decided to make Osso Buco with the shanks. Got 3 meaty shanks...will take them back to the butcher Monday and ask them to cut 2" thick chunks for me. Will also pick up more fresh back fat for salami, and will bring a salumi sampler to the owner of the butcher shop...if he is there on Monday. I was told he has been sick.
 
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