My Charcuterie/Salumeria journey is detailed here. The making of Prosciutto,Gauncaile,Pancetta,fresh and cured sausages, and a variety of Italian cured meats! Lonzino,Pastrami, Bresaola and many more! Also incuding our slow food journey, buying and eating locally grown fresh food whenever possible..
Sunday, November 7, 2010
Lonzino
Here is the Lonzino, my first one, being put into beef bung, tied and hung in the Airstream curing chamber. This is Friday November 5. Should dry about a month.
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