Fiocco is ready!

Air dried cured meat and salami recipes

Fiocco is ready!

Postby jasonmolinari » Fri Aug 26, 2011 2:21 am

The fiocco is ready! He may be Culatello's poor cousin, but he's still mighty tasty!

Image

It's prosciutto-y with a little funk. I wonder if it's from the use of a beef bung as a casing...

More pics and details: http://curedmeats.blogspot.com/2011/08/ ... o-eat.html
Last edited by jasonmolinari on Fri Aug 26, 2011 11:00 am, edited 1 time in total.
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Postby DanMcG » Fri Aug 26, 2011 7:33 am

Looks good from where I'm sitting! Nice work!
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Postby BriCan » Fri Aug 26, 2011 9:04 am

That sure dose look mighty tasty, it was only today after putting down some Capocollo that my mind wondered on this. Thanks for the inspiration
But what do I know
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Postby jasonmolinari » Fri Aug 26, 2011 10:58 am

thanks. It's no harder than other whole muscle cures, just takes a little learning and being careful to "harvest" the muscle from the whole leg!

Definitely recommend making it
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Postby Yannis » Fri Aug 26, 2011 7:01 pm

Well done Jason it looks great !!!!
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Postby BriCan » Sat Aug 27, 2011 7:24 am

jasonmolinari wrote:thanks. It's no harder than other whole muscle cures, just takes a little learning and being careful to "harvest" the muscle from the whole leg!

Preping the leg should be no problem maybe a tad easier than pulling hens teeth :wink:

Definitely recommend making it


Now jut to find the time :roll:
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