It’s been some time since I posted and I just finished an amazing looking batch of salami so I thought it was a good time to pick it up again.
I have been busy making things over the past year, just not posting anything. Going forward I am going to use this blog as a log of activity so it might be fun to watch, or at least something to fall asleep to at night. Hopefully the pictures will help.
This batch consisted of 3 standards, Soppressata, Finocchiona and Salcechon. The smaller pieces at the front are a new concept, truffle salami, IThe other experiment here is I used Beeler pork butt (Iowa pasture raised duroc) for the Finocchiona. the meat is more red, and when I tested it on pulled pork it was much more tender and juicy. pork chops from the same farm are amazing so we will see if it’s worth the price (double normal).
used 2 whole black summer truffles (the cheaper canned kind) in 8 lbs of meat (pork butt) so keep your fingers crossed.