Tarese

Air dried cured meat and salami recipes

Tarese

Postby quietwatersfarm » Wed Apr 17, 2013 6:53 pm

As a result of an internet encounter with the town of San Giovanni Valdarno, via Detroit and Kentucky! I have found myself inclined to give Tarese a try.

For those new to this, as I was, its basically a take on a Pancetta Tesa made out of a whole deboned side. It will obviously be from North Devon rather than central Italy (the winds of the Taw valley rather than the Arno!) and will taste of here rather than there, but I would like to stay fairly true to the spicing.

I have a large Tamworth going on 'the long walk' in three weeks and need to have this nailed for then. Its a good three month wait after that.

Anyone out there got some ideas for a recipe? All Ive got to work on so far is salt, pepper, Red Garlic, Juniper and other 'Tuscan spices'.

All help gratefully recieved :)
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Re: Tarese

Postby NCPaul » Wed Apr 17, 2013 10:07 pm

Have you checked with Jason and/or Scott? Is it a DOP product?
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Re: Tarese

Postby quietwatersfarm » Thu Apr 18, 2013 7:43 am

Thanks Paul, a shout has gone out :)
I have also asked Laurence (this little piggy) as he partly based his Orange and balsamic pancetta on it.

here's hoping for something to guide me - otherwise I'm sure it will be tasty, just not necessarily as authentic in flavour as I would like.
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Re: Tarese

Postby wheels » Thu Apr 18, 2013 9:04 am

I'm guessing that you've trawled the interwebby thing?

Google tells me that:

The piece is then rubbed with a first mixture of pepper, coarsely ground red garlic, juniper and other Tuscan spices - there are those who also uses orange peel - and finally put under salt.
After salting, which lasts about 10 days, Tarese is washed, allowed to dry, again rubbed with garlic and spices, and then started to mature for a period ranging from 60 to 90 days


Laurence did pancetta with orange, it was very good for eating uncooked. I have the recipe if you want it?

Wikipedia:

The meat is then massaged with a mixture of pepper , red garlic coarsely ground, juniper and other spices , according to a recipe kept secret and which varies from manufacturer to manufacturer. The piece is put under so flavored salt . After the salting , which varies depending on the size of the piece and that generally lasts between about 10 and 15 days, the Tarese is cleaned, washed and re-glazed with a mixture of spices with garlic, and placed in a cell or other place of fresh seasoning for a period ranging from 60 to 90 days.


...and in italian:

http://www.papposileno.com/userfiles/fi ... tarese.pdf

http://www.pubblicitaitalia.com/premiat ... 10912.html

http://www.tommasofarina.com/2007/10/fa ... apofreddo/

A pancetta version of Ayrshire bacon! :lol: :lol:

HTH

Phil
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Re: Tarese

Postby quietwatersfarm » Thu Apr 18, 2013 10:27 am

Thanks Phil, yep Ive had a look around and spoken to friends in Arezzo.

Not one to be rolled but cut from a huge flat tesa.

Got the basic ingredients mix you mention but its getting the 'other Tuscan spices' bit that needs to be right. Might be a typical fennel, oregano, basil, thyme thing - but would love to know what is used exactly.

Re: Pancetta di Larbo. I have been making a variation/version of it since it first came on his blog - we sell it as 'Pancetta Scorza'
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Re: Tarese

Postby quietwatersfarm » Thu Apr 18, 2013 7:07 pm

Draft recipe (% of meat weight):

2.5% Cornish Sea Salt,
0.25% PP2
1.5% Fresh Ground Black Pepper,
1.0% Coarse crushed Sulmona Red Garlic,
0.8% Crushed Juniper,
0.8% Orange zest,
0.3% Rosemary,
0.3% Thyme,
0.3% Oregano,
0.12% Bay,
0.3% Sage,
0.12% Savory,
0.5% marjoram,
0.5% Fennel (or maybe .1% Pollen?)
0.5% Ground dried Peperoncino flakes,
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Re: Tarese

Postby NCPaul » Thu Apr 18, 2013 8:16 pm

Maybe a little busy? I think the savory and marjoram would be lost with the other heavy hitters. I know for sure I'm going to want some when you're done with it. :D
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Re: Tarese

Postby quietwatersfarm » Thu Apr 18, 2013 8:26 pm

am dropping the marjoram, didn't make the cut!

It is busy. I may need to tweak, but I am interested in starting busy. Things that get lost can be dropped in future but I don't want to miss the chance of subtle notes actually making a difference.

Hopefully there will be plenty to go round in September sometime :)
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Re: Tarese

Postby ped » Thu Jun 06, 2013 5:49 pm

How did this turn out John?, am thinking of trying, also, can it be eaten raw?
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Re: Tarese

Postby quietwatersfarm » Thu Jun 06, 2013 8:19 pm

We actually decided to pile a bit of extra weight into her before slaughter so that we can do some extra big hams too. She's off the week after next now. I will post a tread when ready (and when I've wrestled the two whole sides off the bone! :) )

Would serve as a perfectly good pancetta recipe, did a quick Tesa thats drying and smells fantastic.
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