Schulterspeck/Speck di Spalla/Shoulder speck

[sc0tty2]

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.

 

[moikel]

 A thing of beauty, absolutely top shelf.

 

[chef jimmyj]

Beautiful!!!...JJ

 

[ahakohda]

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

 

[scarbelly]

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

 

[sc0tty2]

I would love to know the recipe for curing. Also what do you used to wrap it.

 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.

 

[ahakohda]

Thank you. Bookmarked it. Great stuff!!!