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..
Pulled Lonzino at 28 days. Maybe a little long as it is a little dry at the ends. The spicy one didn't bring much to the party, next time will add Cayenne to see if that spices it up more.