Spalla Cruda....The Reveal!

[indaswamp]

FWIW, to make the Balsamic glaze, mix about 2tsp. high quality balsamic vinegar with 2 TBSPS. local raw honey. The honey will thicken up the balsamic for presentation. If it is still not thick enough, add a little more honey....

 

[indaswamp]

indaswamp As a sort of half-measure instead of curing salts, what do you think about spraying a solution of Bactoferm 600 starter to the surface. Do you think this would help reduce risk a little?

Just now seeing this...

This is the one you want:
https://www.sausagemaker.com/product/safepro-b-lc-78/

 

[geostriata]

Just now seeing this...

This is the one you want:
https://www.sausagemaker.com/product/safepro-b-lc-78/

Thanks, I'll give it a shot!

 

[WstTxSmokes]

It has been 10 months. Piece has lost almost 36% weight, and it smells phenomenally funky good!
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Checked it with my horse bone needle....yep, it is ready....
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And....the slice!....
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Wow! Un-believable!!
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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.
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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.
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Perfection on the palate! I could make myself sick eating this!

That looks amazing! What type of equipment are you using? Self build? I’d love to get into just need to save some dough up as the self builds seem a bit over my skill level.

 

[indaswamp]

That looks amazing! What type of equipment are you using? Self build? I’d love to get into just need to save some dough up as the self builds seem a bit over my skill level.

Yes, self built chamber. But you can buy a freezerless refrigerator or even an upright freezer and hack it with plug and play controllers. It works...

 

[geostriata]

So, although the Spalla Cruda looks delicious, I've never tried anything like this, so I have no idea if I would like it. To try to find something somewhat representative, I ordered some of this Coppa Piacentia DOP. I'm certain it's not as good, but do you think that this is a good test? That is, if one liked this Coppa, they would probably like the Spalla Cruda? And if they strongly disliked the Coppa, they would probably not like the Spalla Cruda?

Just trying to get a sense of the product before I go full steam ahead on recreating it.

 

[indaswamp]

I can not answer your question for you. Tastes are subjective. But this is a DOP product so it is authentic. Piacentia has a very floral scent and taste with the clove, nutmeg, and bay leaf; which will be absent in Spalla Cruda. Comparing the two would likely be like comparing apples to oranges.....

 

[geostriata]

I can not answer your question for you. Tastes are subjective. But this is a DOP product so it is authentic. Piacentia has a very floral scent and taste with the clove, nutmeg, and bay leaf; which will be absent in Spalla Cruda. Comparing the two would likely be like comparing apples to oranges.....

Ok, thanks!

The difference may be apples vs. oranges, but hopefully it'll at least help me find out if I like fruit (i.e., Salumi in general).

 

[indaswamp]

It will be leagues better than anything you can buy in the U.S. that is mass commercially produced.....that is for sure!

 

[indaswamp]

Ok, thanks!

The difference may be apples vs. oranges, but hopefully it'll at least help me find out if I like fruit (i.e., Salumi in general).

How did you like the Coppa Piacentina?