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..
Monday, November 15, 2010
New Bresaola and Guanciale
11/11 Started Bresaola with Peidmontese Eye of Round Saturday Pics to follow. Round was huge almost 7 lbs from this huge cow. I cut it in half for 2 Bresaola. Hang Thursday the 18th. Hung Guanciale, done in two to three weeks.
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