Time To Try Our Charcuterie

cookn biker

Noce di Spalla ( A whole muscle from the pork shoulder cured with Riesling wine brine
2 days in the brine covered with black pepper and peperoncino powder, 35 days aged 60F 65RH. It lost 46% of the initial weight.






















We opened one Nduja also, after 27 days in the chamber at 55F and 80RH. It came out very good, just a little bit too dry to be a spreadable salame, we learned it needs more fat.





This plate was our appetizer yesterday

Ozzie_Isaac

Wow.  Very nice.  So how do you know it won't kill you?

Legume

damn.  that first one looks incredible.

Carolina Q

Umm, no, that is NOT in my diet. Hahaha. But I would sample it anyway.

Looks awesome!

cookn biker

Ozzie_Isaac said:

Wow.  Very nice.  So how do you know it won't kill you?

Because Enrico's family has made these for more than 100 years

smbishop

Looks absolutely amazing Molly!

Ozzie_Isaac

cookn biker said:

Ozzie_Isaac said:

Wow.  Very nice.  So how do you know it won't kill you?

Because Enrico's family has made these for more than 100 years

Thats very cool.  I love cured meats, just never even thought of attempting it myself.

WeberWho

Dayyuummmm!  When I was in Spain last week we saw Jamon everywhere?  Have you or Enrico or anyone you know tried curing a whole pig leg?

bcsnave

cookn biker said:

Noce di Spalla ( A whole muscle from the pork shoulder cured with Riesling wine brine
2 days in the brine covered with black pepper and peperoncino powder, 35 days aged 60F 65RH. It lost 46% of the initial weight.






















We opened one Nduja also, after 27 days in the chamber at 55F and 80RH. It came out very good, just a little bit too dry to be a spreadable salame, we learned it needs more fat.





This plate was our appetizer yesterday

Not to sound crass...but Cowboy....you got some nice looking meat there

cookn biker

WeberWho? said:

Dayyuummmm!  When I was in Spain last week we saw Jamon everywhere?  Have you or Enrico or anyone you know tried curing a whole pig leg?

Vinny, next winter we will try if we can find a whole pig. European pigs usually are so huge compared with American pigs, they have a lot more fat. This changes the way to cure them. In Italy exist a race of pig called "maiale pesante italiano" something like "Italian weight pig", they can pass 600 pounds without problems.

WeberWho

cookn biker said:

WeberWho? said:

Dayyuummmm!  When I was in Spain last week we saw Jamon everywhere?  Have you or Enrico or anyone you know tried curing a whole pig leg?

Vinny, next winter we will try if we can find a whole pig. European pigs usually are so huge compared with American pigs, they have a lot more fat. This changes the way to cure them. In Italy exist a race of pig called "maiale pesante italiano" something like "Italian weight pig", they can pass 600 pounds without problems.

It sounds like it's possible here but the overall quality isn't going to compare to the breeds of pigs in Europe.  Plus I don't know any farmers that are selling pigs that have only been acorn fed!  I do have Duroc pork processing plant that does custom orders with chemical and hormone free pork.  That might fit the ticket but that's far far away yet!  One day

Carolina Q

WeberWho? said:

Dayyuummmm!  When I was in Spain last week we saw Jamon everywhere?  Have you or Enrico or anyone you know tried curing a whole pig leg?

My late BIL was obsessed with jamon. The good stuff is not available in the US so he went to Spain just to check out how it was produced. He actually installed a large, walk-in climate controlled curing booth in his home - hams hanging everywhere! As I recall, made some arrangement for someone to raise hogs fed with the correct acorns needed to produce the right flavor. 

I will say this... he had one of his hams mounted in one of those racks in your second pic, sitting in the dining room table next to a big ol' slicing knife. Man, that was some GOOD stuff!!!

cookn biker

WeberWho? said:

cookn biker said:

WeberWho? said:

Dayyuummmm!  When I was in Spain last week we saw Jamon everywhere?  Have you or Enrico or anyone you know tried curing a whole pig leg?

Vinny, next winter we will try if we can find a whole pig. European pigs usually are so huge compared with American pigs, they have a lot more fat. This changes the way to cure them. In Italy exist a race of pig called "maiale pesante italiano" something like "Italian weight pig", they can pass 600 pounds without problems.

It sounds like it's possible here but the overall quality isn't going to compare to the breeds of pigs in Europe.  Plus I don't know any farmers that are selling pigs that have only been acorn fed!  I do have Duroc pork processing plant that does custom orders with chemical and hormone free pork.  That might fit the ticket but that's far far away yet!  One day

Duroc is good race too. In the past was true they fed the pig with 100% oak acorn, but was true just for the family, if you grow a pig in the family to kill it in December or January, not in the company. The company write acorn fed but they really use a acorn flour for 75% of the amount of the pigs diet. How much was the price of the jamon where you stay? for 100 grams 

cookn biker

@WeberWho? Vinny if you are interested try to read something from this link.

The book of the pig

https://attachment.fbsbx.com/file_download.php?id=321616011364373&eid=ASvqVdC7N3_RN_dIEEc2lBhlRWB43D9jsNfb0kxL7zBx-E-rg1wQ5uFDtyAZsL04u_k&inline=1&ext=1428359237&hash=ASvUP09WGrRfGwXC

theyolksonyou

Wow!  That's a beautiful plate. Very interesting thread. 

NPHuskerFL

@cookn biker Absolutely beautiful traditional charcuterie. Thanks for sharing this ancient craft and your process. The results have been proven for more than a century.  The last time we enjoyed something like this was in Italy and Spain. Kudos to you!

Little Steven

Molly,

Beautiful! The big black one in the last pic is just napping no?

cookn biker

Little Steven said:

Molly,

Beautiful! The big black one in the last pic is just napping no?

We think she is getting ready to give birth

Little Steven

She was so cute I couldn't make guanciale with her

cookn biker

Little Steven said:

She was so cute I couldn't make guanciale with her

A BIG BIG BIG two Guanciale and a BIG BIG BIG Goletta (the throat area of the pig, it is another cut) too

WeberWho

Duroc is good race too. In the past was true they fed the pig with 100% oak acorn, but was true just for the family, if you grow a pig in the family to kill it in December or January, not in the company. The company write acorn fed but they really use a acorn flour for 75% of the amount of the pigs diet. How much was the price of the jamon where you stay? for 100 grams 

The price varied on quality.  The better quality jamon averaged  $19 - 100 grams. (Raised on acorn and dry aged minimum of 2 years)  I saw whole legs go between  $70 - $500.  Top of the line can go as much as $1500  

I tried the link for the book but brings me to a blank page. I've read about 3/4 of Charcuterie.  What a fantastic read! Will reread and let it it soak in the second time.