Spalla Cruda....The Reveal!

[indaswamp]

It has been 10 months. Piece has lost almost 36% weight, and it smells phenomenally funky good!

Checked it with my horse bone needle....yep, it is ready....

And....the slice!....

Wow! Un-believable!!

Meat to fat ratio is about 50/50. So the flavor in the meat is super concentrated! It dried absolutely perfectly! Super funky, sweet, savory, and that fat just melts in your mouth like butter! Served it with fresh tree ripened Celeste Figs, Marscapone cheese and fresh baked that morning buttered french bread....and a good bottle of Barbera de Monferrato wine.

I am blown away! Holy crap is this stuff good! Both the fig and marscapone accent different flavor notes in the Salumi and really elevate the flavor profile.

Perfection on the palate! I could make myself sick eating this!

 

[JLinza]

How long do you suppose it would take me to get to your kitchen from Colorado...lol. that looks incredible. Very nicely done

 

[Hockeydudde]

Amazing! Looks to die for.

 

[indaswamp]

How long do you suppose it would take me to get to your kitchen from Colorado...lol. that looks incredible.

That would depend on your mode of transportation...

Very nicely done

Thanks JLinza. The perfect bite.....that is the reason for my burning passion for dry cured meats as a super taster....

 

[indaswamp]

Amazing! Looks to die for.

Thanks Hockeyduddde!

 

[Dave in AZ]

indaswamp wow, another tasty masterpiece!

 

[indaswamp]

indaswamp wow, another tasty masterpiece!

Thanks D Dave in AZ !

 

[indaswamp]

One more picture....Spalla Cruda has a hanging loop added to the bottom of the piece when trussing to denote that it is in fact Spalla, and not the fiocco di Culatello as both are usually hung to dry in the same cellars and resemble each other once dried.....

 

[jcam222]

Wow man just amazing! Your cured meats are top shelf

 

[civilsmoker]

 

[forktender]

Look's amazing!!!

 

[chopsaw]

Nice work bud . Fantastic .

 

[indaswamp]

Wow man just amazing! Your cured meats are top shelf

Thanks jcam! It is nice having a piece that is ready in just 10 months while waiting for the Culatello to finish drying.

Thanks civil!

Look's amazing!!!

Thanks forktender!

Nice work bud . Fantastic .

Thanks Rich!

 

[JC in GB]

It has been 10 months. Piece has lost almost 36% weight, and it smells phenomenally funky good!
View attachment 700129

Checked it with my horse bone needle....yep, it is ready....
View attachment 700128

And....the slice!....
View attachment 700130

Wow! Un-believable!!
View attachment 700131

Meat to fat ratio is about 50/50. So the flavor in the meat is super concentrated! It dried absolutely perfectly! Super funky, sweet, savory, and that fat just melts in your mouth like butter! Served it with fresh tree ripened Celeste Figs, Marscapone cheese and fresh baked that morning buttered french bread....and a good bottle of Barbera de Monferrato wine.
View attachment 700133

I am blown away! Holy crap is this stuff good! Both the fig and marscapone accent different flavor notes in the Salumi and really elevate the flavor profile.
View attachment 700132

Perfection on the palate! I could make myself sick eating this!

It would appear that your curing chamber is working wonderfully for you. Awesome looking salumi.

JC

 

[indaswamp]

It would appear that your curing chamber is working wonderfully for you. Awesome looking salumi.

JC

Thanks JC in GB ;

Yes, my chamber is running great. Been waiting for July 2024 so I can tweak a couple things, re-run some wires, and clean up some of the last install. Since the Culatello are out of the chamber I have a window mid summer to get some stuff done.

One thing I will add is that the TEM peltier chips last about 18 months of continuous use before they need to be changed. But it only takes about 10 minutes to change one out and it can be done while the chamber is up and running....really not a big deal. And the TEM chips only cost like $5 bucks.....

 

[mr_whipple]

That looks incredible!! I haven't had anything in my chamber since the salami fail. Time to get back on that horse.

 

[MeatCharter]

Ah beautiful stuff!! That color is so amazing. Dark red. As I move along in my journey, I'd really like to get a hold of the beautiful heritage pigs you have access to.

When you use the horse bone needle, is there any adverse impact or risk to having that hole there if it wasn't ready?

 

[indaswamp]

That looks incredible!! I haven't had anything in my chamber since the salami fail. Time to get back on that horse.

Thanks Mr Whipple! What was the cause of the failures? Did you sort that out?

 

[mr_whipple]

Thanks Mr Whipple! What was the cause of the failures? Did you sort that out?

Fat smear. I did the 2 guys sauscison sec, and somewhere I smeared the fat. I say it was both knife/plate sharpness and temp. I'm going to try again, just gun shy.

 

[indaswamp]

Ah beautiful stuff!! That color is so amazing. Dark red. As I move along in my journey, I'd really like to get a hold of the beautiful heritage pigs you have access to.

When you use the horse bone needle, is there any adverse impact or risk to having that hole there if it wasn't ready?

First, it is recommended that you pasteurize the bottom 4 inches or so of the bone needle by placing it in 165-180*F water for about 5 minutes. Then dry an allow to cool to room temp. When you use it to test the piece, you just have to make sure you pierce through a layer of surface fat so that after testing, you can push the fat down to cover the hole. Do not pierce into bare meat.