So it has been a while since I started my meats so I thought I would post an update as they come to fruition. I already posted about the Bresaola, and will have more comments when it is done equalizing.
Lomo Embuchado: A whole pork loin, seasoned and cured... then rinsed and sprinkled with sweet and hot paprika to dry in umai bags... the texture out of the bag is amazing, sweet and silky... a bit of outside case hardening that I will address with everything at the end. Overall I am not sure I like the cut, as I would like a little more fat and flavor, but we shall see.
Now we get to the Coppa... now this is a tasty surprise! I actually had to cut this out of a shoulder, as my local butcher doesn't offer a Coppa cut... so I made some sausage out of what was left "nobody was disappointed!"... it has great flavor and the fat content is spot on... I have another Coppa that was put in at the same time and is still light, so I have some reserves coming once I finish this one...
And I finished with a couple sticks of spanish chorizo that will be going into party packs!
Lomo Embuchado: A whole pork loin, seasoned and cured... then rinsed and sprinkled with sweet and hot paprika to dry in umai bags... the texture out of the bag is amazing, sweet and silky... a bit of outside case hardening that I will address with everything at the end. Overall I am not sure I like the cut, as I would like a little more fat and flavor, but we shall see.
Now we get to the Coppa... now this is a tasty surprise! I actually had to cut this out of a shoulder, as my local butcher doesn't offer a Coppa cut... so I made some sausage out of what was left "nobody was disappointed!"... it has great flavor and the fat content is spot on... I have another Coppa that was put in at the same time and is still light, so I have some reserves coming once I finish this one...
And I finished with a couple sticks of spanish chorizo that will be going into party packs!
