DanMcG wrote:Dingo wrote: I might have to quit my job and be a stay at home food producer
Wouldn't that be sweet! I guess we can dream!
Postby divani » Thu Feb 27, 2014 1:13 pm
Of course this is just a suggestion: zampone and cotecchino are traditionally made with a coarse grind, to the point of being crumbly, and eaten hot, with beans, lentils or mashed potatoes.
Perhaps next time you could try it like that, it is really good.
Thanks for the info divani... i think that the version I made is intended to be a luncheon meat. The version you linked to looks to be a smaller diameter and coarser for sure. And no doubt more authentic. Cotecchino is high on my list of sausages to do next. I think it will more resemble what you a referring. Now...i just need to start collecting pig skin again
BriCan wrote:Dingo wrote: Now...i just need to start collecting pig skin again
This is one weeks supply --- How much did you say you need
Dingo wrote:I'm working on it Dan...I reckon 3-5 yrs and I'll be there
I'm looking at about the same time frame for retirement , and might end up in Grand Junction. We might be neighbors.
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