Spalla Cruda....The Reveal!

[BrianGSDTexoma]

Absolutely Amazing Keith!

 

[indaswamp]

You also need to wait until the piece has lost at least 30% weight and is shelf stable before you pierce it with a bone needle......

 

[indaswamp]

Absolutely Amazing Keith!

Thanks Brian!

 

[civilsmoker]

I just had to add.....That board shot brings tears to my eyes, it looks soooooooo goooooood!

 

[Gonna Smoke]

Keith, I don't know squat about making salami, salumi, or any of the other things you cure and/or ferment. BUT, I do know what looks good and how to eat charcuterie. That looks PHENOMENAL!! I can only imagine the smell and taste...

 

[geostriata]

Wow, that looks absolutely amazing! I need to start doing the legwork, to try to find some good heritage pigs for stuff like this. I don't want to use grocery supermarket pigs only to kick myself 10 months later, haha.

 

[indaswamp]

I just had to add.....That board shot brings tears to my eyes, it looks soooooooo goooooood!

A humble thank you civil. This is a personal passion of mine. I am a man on a mission as a super taster. It's all about the flavor explosion on the palate for me. I realize not everyone can truly appreciate the depth of flavor, but I do love sharing my creations. I really really want to buy a whole pig one winter and make everything.....the old way. I have the room with my big chamber Norcini Nirvana

Keith, I don't know squat about making salami, salumi, or any of the other things you cure and/or ferment. BUT, I do know what looks good and how to eat charcuterie. That looks PHENOMENAL!! I can only imagine the smell and taste...

I did not know much either until some guys on this site recommended that yellow book by The Marianski Brothers; The Art Of Making Fermented Sausages. Best book I have ever read on the subject....

Wow, that looks absolutely amazing! I need to start doing the legwork, to try to find some good heritage pigs for stuff like this. I don't want to use grocery supermarket pigs only to kick myself 10 months later, haha.

As mentioned....I really wanna buy a whole pig!! Soon.....it will happen.....

 

[indaswamp]

Wow, that looks absolutely amazing! I need to start doing the legwork, to try to find some good heritage pigs for stuff like this. I don't want to use grocery supermarket pigs only to kick myself 10 months later, haha.

It is great for practice. I bought a Hampshire pig for $100 and used some of the cuts for salumi and salami. But the pig had not been fed correctly for dry curing. The fat was too soft and would grease out while drying....not good. After this I went on a deep dive on how to properly feed a pig for salumi. I did this so I knew what to ask the butcher when I spoke with him. first conversation, he knew right away I was a serious charcuterie geek! LOL!! But, I got his respect. He did call the breeder and got my questions answered though...

Most of the D.O.P. regulations for Italian Salumi products start with how the pig is bred and fed. The care of the pig is a huge part of making high quality Salumi.

Most commodity pork-the fat will not grease out on you while dry curing....it just won't have the flavor of heritage pork. I started off making coppa from commodity boston butts.....good, but heritage is so much better!

 

[geostriata]

Most commodity pork-the fat will not grease out on you while dry curing....it just won't have the flavor of heritage pork. I started off making coppa from commodity boston butts.....good, but heritage is so much better!

That whole explanation made me appreciate your Spalla Cruda so much more.

What heritage variety do you think would work? I can get some Berkshire Heritage relatively easily.

 

[indaswamp]

That whole explanation made me appreciate your Spalla Cruda so much more.

What heritage variety do you think would work? I can get some Berkshire Heritage relatively easily.

Berkshire is what I use because it is what the butcher sells. I may seek out a different breed when I buy a whole live pig. Maybe a Duroc....

 

[checkdude]

Wow just wow! So incredible. You make the most awesome salamis ever. I dabbled a bit in this process but I'm miles behind you. I sure enjoy reading your journey and hope that something will sink in and help me to get better. Thank you.

 

[indaswamp]

Wow just wow! So incredible. You make the most awesome salamis ever. I dabbled a bit in this process but I'm miles behind you. I sure enjoy reading your journey and hope that something will sink in and help me to get better. Thank you.

Thanks checkdude. Sorry for the delayed response, I was out of town for the weekend with no internet.

 

[WaterRat]

When you do it, you sure do it right! Looks great! Impressive all around.

 

[MeatCharter]

How would one ask a butcher to cut this piece out? From some googling it appears to come from the front shoulder. Anything specific to mention? Is it called something else?

 

[indaswamp]

How would one ask a butcher to cut this piece out? From some googling it appears to come from the front shoulder. Anything specific to mention? Is it called something else?

I seriously doubt any American trained butcher would be able to cut this piece just through a verbal conversation with you. I had to find a youtube posted by the Consortium in Italy on how to cut this piece out from a shoulder.

 

[indaswamp]

See the video posted here:
https://www.smokingmeatforums.com/threads/culatello-2023.323753/#post-2468536

 

[indaswamp]

If you doubt your ability to cut this piece out of a shoulder, then I would show that video to a butcher....

 

[MeatCharter]

See the video posted here:
https://www.smokingmeatforums.com/threads/culatello-2023.323753/#post-2468536

Thanks. How would you compare the Spalla Cruda to a Coppa taste wise? Looks like a higher fat content?

 

[indaswamp]

Thanks. How would you compare the Spalla Cruda to a Coppa taste wise? Looks like a higher fat content?

Spalla Cruda is more like Coppa and Lardo combined. Nothing compares to Cultello....The slow drying of the Culatello is one of the main reasons for the unique flavor.

 

[Buckeyedude]

Wow, that looks awesome! Great things come to those who wait!