kajady wrote:hey yous
Culatello is one of those famous things lost in the pages of history. I did read about it once but thats only to read that you can't get it anymore.
quietwatersfarm wrote:Its more about method and conditions than recipe as such, as Im finding with my Basque hams
You need to take a look at Po valley ambient conditions and create 'cool, damp cave/cellar with ample airflow followed by warm, but still humid' type set up!! easier said than done believe me.
Other than that is basically just a hacked up pigs leg rubbed with salt and wine (combined with an excellent maarketing strategy)
quietwatersfarm wrote:Dan, Let me know when you are starting and I will do them at the same time so we can compare notes
DangerDan wrote:quietwatersfarm wrote:Dan, Let me know when you are starting and I will do them at the same time so we can compare notes
The biggest problem I find in my area is fatty pork. All this lean meat being good for you is killing me..
DangerDan wrote:quietwatersfarm wrote:Dan, Let me know when you are starting and I will do them at the same time so we can compare notes
The biggest problem I find in my area is fatty pork. All this lean meat being good for you is killing me..
beardedwonder5 wrote:Wooly Pigs (and links) VERY INFORMATIVE. Good one, Wheels.
Billy Rhomboid wrote:Well the first experimental culatello is hanging in the maturing shed (or outdoor toilet as it was once known).
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