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, December 13, 2010
Bresaola done early
The Bresaola was ready after only two weeks at about 55 percent average humidity. Update 12/15..started to develope pinkish mold in fridge after 1 week. Threw out. Was good until then.
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