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Time To Try Our Charcuterie

cookn biker
cookn biker Posts: 13,407
in Off Topic
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




Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,670
    Wow.  Very nice.  So how do you know it won't kill you?

    I would rather light a candle than curse your darkness.

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  • Legume
    Legume Posts: 15,936
    damn.  that first one looks incredible.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Carolina Q
    Carolina Q Posts: 14,831
    Umm, no, that is NOT in my diet. Hahaha. But I would sample it anyway. ;)

    Looks awesome!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • cookn biker
    cookn biker Posts: 13,407
    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
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • smbishop
    smbishop Posts: 3,061
    Looks absolutely amazing Molly!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,670
    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.

    I would rather light a candle than curse your darkness.

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  • WeberWho
    WeberWho Posts: 11,524
    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?
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • bcsnave
    bcsnave Posts: 1,009
    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

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • cookn biker
    cookn biker Posts: 13,407
    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.






    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • WeberWho
    WeberWho Posts: 11,524
    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
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Carolina Q
    Carolina Q Posts: 14,831
    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!!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • cookn biker
    cookn biker Posts: 13,407
    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 
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • cookn biker
    cookn biker Posts: 13,407
    @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

    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Wow!  That's a beautiful plate. Very interesting thread. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @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!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Little Steven
    Little Steven Posts: 28,817

    Molly,

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

    Steve 

    Caledon, ON

     

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  • cookn biker
    cookn biker Posts: 13,407
    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
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Little Steven
    Little Steven Posts: 28,817
    She was so cute I couldn't make guanciale with her

    Steve 

    Caledon, ON

     

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  • cookn biker
    cookn biker Posts: 13,407
    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

    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • WeberWho
    WeberWho Posts: 11,524
    edited April 2015
    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. 

    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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