October 03, 2011

For some time I have been making little prosciuttini, which are little long slices of the ham, so to have some prosciutto regularly since it takes so long to cure a whole leg. It looks like a salame and it only takes a few weeks to be ready.  I usually bring them with me when I go to dinners and parties.  My friends seem to like them very much. 

This time I will use beer:  Rauchbeer (heavily smoked beer). The final product should taste something like Speck.  The bonus here is I do not have to smoke them.  I do not like to smoke my Salumi.  The beer will do the work!  I will probably add some other flavours to the recipe since this will be a &...

 October 03, 2011

I used to make this delicious salame a few years ago at the butcher shop where my Salsicce Ubriache are made.  When you sliced it, the aromas would fill the room.  These are the aromas and taste that only proper fermentation and maturation over a few months make possible. Unfortunately, due to new very stringent food safety laws it is no longer possible to produce this salame commercially.  Nowadays the salami you see in any shop are very safe and very bland.  To make a traditional fermented product is an art.

I made the first batch a few years ago using the Henry of Pelham off dry Riesling that is made from grapes of their own vineyard in th Short Hills Appellation wine area.

For ...

October 1, 2011

Just received six more Berkshire pork neck (Capicollo).  I made some in the past and have some that are almost ready in the curing cellar.  The reason that I changed the C for the K is for my fiance Karen's contribution to the recipe:

She gave me a one litre bottle of Jameson Irish whiskey.  I gladly used some to pair with my cigars.  Then one time when I ran out of wine that I use to wash and moisturize my salumi, I put some in my spray bottle and sprayed the capicollos in the curing cellar.  An amazing aroma took over the cellar and the Capicollo.  I continued sprayng till the bottle was gone.  Needless to say this batch was the most aromatic capicollos ...

October 1, 2011

Just  received a beautiful slab of pork belly from Fred Demartines. Removed the skin, trimmed and cleaned. 

Dusted it with my spices and salt mixure and covered.  It will stay in my fridge for a few days with daily turns and massages.

I still have some that I made a few months ago.  I cured the last one in a slab form.  It is delicious and it literally melts in your mouth.  This time I will roll it up...

October 03, 2011.  In about three months it should be ready...