The Reveal!... Berkshire Culatello 2021

[BGKYSmoker]

And that is fantastic. And with a slice of Swiss all rolled up.

 

[checkdude]

Wow just wow! I can't describe how awesome that looks. Fantastic job for sure. I can't believe your patience! Congratulations on a job well done.

 

[indaswamp]

That is what I would call the master class! That looks magical!!!!! Congrats and enjoy!!!!

Man honestly your salumi posts are just world class. I can't imagine the patience required on this and I'll bet the flavor is astonishing.

Excellent job Keith! It looks amazing... and can only imagine the aroma! But if we had smell a vision my stomach would be growling. Can't imagine a two year process.

Ryan

That is fricken beautiful - pure classic artistry. I WISH I was there to enjoy some with you

The process and length of time is mind blowing! Man you did it and huge congrats to you on your patience!

And that is fantastic. And with a slice of Swiss all rolled up.

Wow just wow! I can't describe how awesome that looks. Fantastic job for sure. I can't believe your patience! Congratulations on a job well done.

Thanks Fellas! As far as patience....well it is an ingredient to making Culatello. No short cuts. Can't get that off the charts complex aroma and flavor without it. It is a testament to the mold enzymes and the varied temperature schedule. Heat stressing the Culatello after it is shelf stable makes those enzymes go into overdrive. Just a 10*C rise in temp. increases enzyme activity 50-100%; this is what the summer fermentation is all about! Going from ~55*F to 68-71*F is about 10*C...

I am so glad I figured out how to replicate the natural process in Italy the best I can.

And the great thing is....I took meticulous notes. So I can now replicate it!

 

[civilsmoker]

Just amazing! If I’m ever in LA I’m gonna track you down…..I will be able to smell you out! Lol

 

[babydocsmoker]

...porcini mushrooms, truffle, morning dew covered grass, licorice, rose pedal, cashew, hazelnut, butter, honey.....Magnolia flower, toasted black pepper......

So, pretty much you ate this, saw God and will never be the same?

(won't lie, I'm a little jealous!)

 

[stephenh]

Wow! That looks amazing! Congratulations and well done. I only wish I could smell and taste it also.

 

[indaswamp]

Just amazing! If I’m ever in LA I’m gonna track you down…..I will be able to smell you out! Lol

Thanks civil!

 

[tallbm]

Absolute Perfection! Without a doubt this is the Pinnacle of my adventure into making Salumi! 2 years of waiting......My mind is totally Blown Away!
View attachment 680268

It is so complex, it is very difficult for me to describe both the aroma and the flavor...it is musky, intense, concentrated, complex....and addictive!!! Now I get it.....I know why Culatello is considered to be the King of Italian Salumi.

The aroma.....best I can describe it...porcini mushrooms, truffle, morning dew covered grass, licorice, rose pedal, cashew, hazelnut, butter, honey.....Magnolia flower, toasted black pepper......that is all I got for now. The flavor just goes on and on and on and on the more you chew. The fat is rich and melts like butter with off the charts umami and buttery notes. Very distinctive scent I simply cannot describe fully! The vast array of intense flavors just keep evolving on the palate as you progress through the bite chewing the Culatello like bubble gum to savor every flavor note. Worth the wait and almost OCD attention to detail to produce it.

So here is the start going back to the beginning two years ago...
https://www.smokingmeatforums.com/t...hire-culatello-2021-second-winter-fog.311256/

fast forward....this was 3 days ago when I pulled it out of my chamber (Norcini Nirvana) compared to Culatello 2023 that I just started a week prior. It has lost 47% weight over the last 2 years...
View attachment 680260
View attachment 680258


Checked it with my salumi mallet and one last time with my horse bone needle....
View attachment 680259
View attachment 680261

It is good. And I want to cut it right now, but I have to wait. After removing the cording net, I soaked it in a 2 gallon bucket with a gallon of water and half a bottle of cheap white wine I had on hand for about 10 minutes to soften up the casing enough to remove it...

Here it is after the bladder being removed. Does not look too appetizing, but don't let that fool you....the aroma is intense at this point!
View attachment 680263

Now is time for the rehydration with dry white wine soaked towel for 2-3 days...
View attachment 680262
View attachment 680264

As the hours passed, and the Culatello began to rehydrate the dry outer layer of meat, the aroma started intensifying through the house. As mentioned....very difficult to describe. No proscuitto I have ever eaten comes close to this. This stuff is in a league all it's own.

Finally, this morning the moment of truth had arrived. The meat had softened enough. It is ready to slice...
View attachment 680265

and my jaw dropped...
View attachment 680266
View attachment 680267
View attachment 680268
View attachment 680269
You can see the little white tyrosine crystals...same little crystals that are on parmesan cheese...little flavor nuggets!

I simply stared for a few minutes. I smelled it for some time. Took some pictures then remembered that I needed to get the slicer set up. Was able to slice this Culatello 0.5mm thick....parchment paper thin...
View attachment 680270
View attachment 680271

Nirvana. No other word to describe it. The experience was sublime. Then I tasted it...and as a super taster, I was moved very deeply. I have never had a flavor experience like this.....it is something special I will remember for a long time. So glad I have Culatello 2022 and 2023 to look forward to!!!

Congrats man! That is truly amazing!!!!

 

[indaswamp]

...porcini mushrooms, truffle, morning dew covered grass, licorice, rose pedal, cashew, hazelnut, butter, honey.....Magnolia flower, toasted black pepper......

So, pretty much you ate this, saw God and will never be the same?

(won't lie, I'm a little jealous!)

LOL!! The life of a supertaster!

 

[indaswamp]

Wow! That looks amazing! Congratulations and well done. I only wish I could smell and taste it also.

Thanks stephenh!

 

[indaswamp]

Congrats man! That is truly amazing!!!!

Thank you tallbm!

 

[auerjr]

Looks amazing!!! Nicley done! charcuterie is definitely something I would love to try sometime.

 

[daveomak]

Inda... Mornin' and congrats... Very few mortals have the skill, smarts etc. to build a cabinet that makes food for the gods... Have the patience while it ages... and the vocabulary and cajónes to describe the flavor and aroma without sharing a morsel...
OK, you deserve it all... Every bit of it... All to yourself... It has been a long, VERY; long journey from concept to fruition... Many folks here are impressed I'm sure... And a bit jealous as I am... Lacking the smarts and patience to travel the road you trod upon... I tip my hat and enjoy your accomplishment with you...

Dave

 

[indaswamp]

Looks amazing!!! Nicley done! charcuterie is definitely something I would love to try sometime.

Welll thank you auejr. If you have been here on SMF for very long, you already know which books to get. Don't wait, buy them today and start reading...I'll answer all the questions you have and help ya out any way I can...

 

[indaswamp]

Inda... Mornin' and congrats... Very few mortals have the skill, smarts etc. to build a cabinet that makes food for the gods... Have the patience while it ages... and the vocabulary and cajónes to describe the flavor and aroma without sharing a morsel...
OK, you deserve it all... Every bit of it... All to yourself... It has been a long, VERY; long journey from concept to fruition... Many folks here are impressed I'm sure... And a bit jealous as I am... Lacking the smarts and patience to travel the road you trod upon... I tip my hat and enjoy your accomplishment with you...

Dave

A sincere thank you Dave. I am humbled. I stand on the shoulders of giants. No way I could have progressed as far down the road I am on without the internet. Without JC in GB sparking the idea of the TEM cooling system, my chamber would have never come to fruition. And all the Italian consortzio videos where they teach this stuff, I never would have picked up the small details on every aspect of how this salumi is made.

I wish we all lived closer...I'd share it in a heart beat so you guys could taste it.

 

[uncle eddie]

Wowser! I don't have the patience...can I have some of yours - lol?

 

[indaswamp]

So, pretty much you ate this, saw God and will never be the same?

Angelus Cibus Hominibus....Angel Food For Men.

 

[indaswamp]

That cut shot should be on a permanent featured carousel !

My new avatar pic. will have to suffice. I would not want to take away from all the talented cooks here on SMF and the outstanding meals turned out that deserve a ride on the carousel.

 

[indaswamp]

Wowser! I don't have the patience...can I have some of yours - lol?

Thank you Uncle Eddie!

 

[Fueling Around]

Wow! absolutely stunning.
You deserved, no earned, this after your failure.
Love the new avatar.