Pulled a couple of pieces from the chamber today, Spalla Cruda from Jan. 2025 aged 20 months, and Lonzino from Jan. 2026. I soaked them both in a white wine/water bath overnight to let them rehydrate a little and soften up the casings for ease of removal.
Fresh out of the chamber:
The soak...
The Slice...
Tuscan Lonzino:
Most all the seasonings glued to the meat as the piece dried. After a 24 hour soak:
The casing, most of the seasoning still on the meat...
Casing removed..
And the Spalla Cruda...
This Spalla Cruda was removed from the shoulder after I took off the Coppa with the fat cap for Coppardo, so it does not have the usual thick fat layer on it. It dried much faster. Had some health issues in the family and kind of forgot about this piece. I went ahead and pulled it out with the Lonzio to soak in the wine/water bath. Glad I did!
The board for lunch.. along with some Manchego Cheese...
Excellent! I used both Fennel pollen and Fennel seed on the loin. Incredible depth of flavor-especially for a loin! Will be making this again for sure!
Fresh out of the chamber:
The soak...
The Slice...
Tuscan Lonzino:
Most all the seasonings glued to the meat as the piece dried. After a 24 hour soak:
The casing, most of the seasoning still on the meat...
Casing removed..
And the Spalla Cruda...
This Spalla Cruda was removed from the shoulder after I took off the Coppa with the fat cap for Coppardo, so it does not have the usual thick fat layer on it. It dried much faster. Had some health issues in the family and kind of forgot about this piece. I went ahead and pulled it out with the Lonzio to soak in the wine/water bath. Glad I did!
The board for lunch.. along with some Manchego Cheese...
Excellent! I used both Fennel pollen and Fennel seed on the loin. Incredible depth of flavor-especially for a loin! Will be making this again for sure!
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