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..
Tuesday, May 17, 2011
Copa
Made a sweet Copa from the Polcyn book with the exception of using a whole pork loin as in Lonzino. Hung tonight 5/17 in beef bung. Should be ready in a few weeks.
No comments:
Post a Comment