Tag Archives: dry cured meat

7 Month Culatello

As I am preparing for the Day of Pigs on October 19, I am using some of my weekend time to clear out the curing fridge, clear space in the freezer, and decide on recipes for this year’s sausages.  This … Continue reading

Posted in Charcutepalooza, Cured Meats, Festa di Salumi, Food, Slow Food | Tagged , , , | 1 Comment

Bresaola Update

Now that the beef for bresaola has been curing for a week, this morning I went through the next steps in its process to dry cured deliciousness.  Saving you from the boredom of sanitizing the counter top, let’s move straight … Continue reading

Posted in Cured Meats, Food, Slow Food | Tagged , , | Leave a comment

Bresaola in Process

Bresaola (pronounced Breh-say-OW-la) is beef that has been rubbed with spices and cured, then hung to dry.  The dry cured beef originates from Valtellina, an area north east of Lecco and Bergamo, in the Lombardia region of Italy.  It is … Continue reading

Posted in Cookbooks, Cured Meats, Food, Slow Food | Tagged | 2 Comments

Safety First with Salame and Sausages

While there is a very low risk of getting trichinosis from pork in our modern day due to improved feeding, etc. of pigs, there is still a small risk in dry cured pork products such as salame and sausages.  However, … Continue reading

Posted in Cookbooks, Cured Meats, Food | Tagged , , , | Leave a comment