Tonight's Board...

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indaswamp

Epic Pitmaster
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Apr 27, 2017
16,740
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South Louisiana-Yes, it is HOT
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starting top left...Piemonte salami, Calabrian salami, Fennel Salami, Spanish Chorizo, and in the center Wild Hog Lonzino Piacentina. The cheese is Parmesan.
 
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Wow that looks delicious!! Do you use wild hog fat with the meat? Is it fairly mild? A lot of people here don’t like deer fat because they say that’s where the gaminess comes from. We don’t have wild hogs though so never tried them. I would sure try that though. Nice work!
 
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I will use wild hog fat if it passes the fry test and does not smell musty. But that is only in fresh and smoke sausages. I never use wild hog fat when making salami.
 
What you gonna eat that looks like enough for me :emoji_laughing: it's your fault cause it looks really good.
 
Awesome! Fantastic presentation!

That is a nice board, I think I would pound the whole thing by myself!

Excellent

Looks fantastic!!

What you gonna eat that looks like enough for me :emoji_laughing: it's your fault cause it looks really good.
Thanks fellas! I brought the board to the firehouse for the guys. They cooked beef kabobs for supper with a side salad for a low carb. meal tonight....So I brought a low carb. appetizer! LOL!
 
I'll tell ya what though, I have really dialed in on the percentages of those strong spices like rosemary, clove, cinnamon, nutmeg, bay leaf, and such making these pieces. Now I have an intuitive sense of how much to use....which is part of the art....
 
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