Sunday December 18, 2011

Every once in a while I make little plates of mixed salumi placed on cake plates and vacuum packed.  I slice six to eight different salumi.  Today I made enough to give away for Crhristmas.

I make two sizes 7 and 9 inches circumference. For one or two people.

From the response I got the last couple times that I made some they are wholesome.  You get a lot more then you get in any restaurant in selection and quantity.  I did some research in tasting charcutrerie in a few well known well reviewed rearaurants and found them all to be to salty and bland in flavour basicly commercial products especially the fast fermented ones. I  went to these places with other ...

December 18 2011

It Sunday my day off work.  the last few Sundays Karen and I travelled to Prince Edward County to look at real estate.  Hopefully we will find soon a place were I can produce my salsicce and salumi and a place to retire.

I have a lovely Berkshire ham in my feezer and decided to make a few sopressate.  This time instead of Vodka I used Grappa and red wine.  I also added some roasted Scotch Bonnet Jamaican hot peppers from my back yard, (they stay a long time in the fridge).  For this sopressata I removed all the fat so it will be extremely lean.  I did not introduce any mold batcteria so I can wash from time to time with grappa.   Here is a triple ...

I made this Pancetta late spring this year. Cured in Limoncello then coated with grated lemon peel Riesling and Limoncello and vacuum packaged and left in the fridge till December.  Yesterday I washed down the pieces of Pancetta with Riesling then re coated with black pepper let dry in the fridge for a few hours and vacuum pack the pieces again.  

Should we try a Limoncello cocktail and adorn the glass with a crisp slice of this Pancetta?

This is my favourite snack.  I used to buy this in the streets of Naples.  This is what I call street food Toronto!:  A cart decorated with bay leaves, other fresh scrubs and lemons would be the stage for whole boiled snouts.  You would tell the vendor how much you want to spend and he would cut slices of the snout put them in a cone made of of butcher paper and sprinkle generously from a bull horn pierced at the end with sea salt and pepper, then squeeze plenty lemon juice over it.  Some carts would also have pigs feet tripe, ears and other parts.  I believe the snout is the best of all.  I wonder if I should try my luck and see the reaction of guests if I serve this delicacy at one of my events.

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