Schulterspeck/Speck di Spalla/Shoulder speck

Discussion in 'Info and Practices' started by sc0tty2, Mar 16, 2012.

  1. [​IMG]

    Shoulder speck I cut down yesterday.  This is a mangalitsa shoulder with the coppa/neck removed.  Cured for 20 days with some rosemary, allspice, black pepper and garlic.  Smoked on amzns for roughly 50 hours with a mixed hardwood sawdust combined with beech.  Hung to dry for about 3.5 months.
    shannon127 likes this.
  2. moikel

    moikel Master of the Pit OTBS Member

    [​IMG]  A thing of beauty, absolutely top shelf.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  4. I would love to know the recipe for curing. Also what do you used to wrap it. Thumbs Up
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking speck.  I could go for some of that right now 

  6.  You can see how I did it at my blog.  The casing is a beef bung I split and sewed around it.  Typically, speck like this is left skin on and not cased.  Since, this piece was skinned, I decided to case it.
  7. Thank you. Bookmarked it. Great stuff!!!

Share This Page