11 days shy of 6 months aging. I have a dinner party next weekend so had to cut into this to test it...
Slight fat oxidation. There is a ring about 1/4" thick near the surface,
...but the inside is perfect!
Had to sample some of course.
Thoughts- now I know why they used so much spice. The rosemary and fennel are barely noticeable. The orange comes through boldly though. I can see how this would be a good use for offal cuts, though this one was made with lean head and shoulder trimmings. When serving I may lightly sprinkle ground fennel and rosemary on the bruschetta for a little more punch. Overall-it is good, but nowhere near the flavor development of my last batch of Nduja.
Slight fat oxidation. There is a ring about 1/4" thick near the surface,
...but the inside is perfect!
Had to sample some of course.
Thoughts- now I know why they used so much spice. The rosemary and fennel are barely noticeable. The orange comes through boldly though. I can see how this would be a good use for offal cuts, though this one was made with lean head and shoulder trimmings. When serving I may lightly sprinkle ground fennel and rosemary on the bruschetta for a little more punch. Overall-it is good, but nowhere near the flavor development of my last batch of Nduja.
