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by **DanteBrian** » Wed Feb 23, 2011 4:39 pm

I see this post started in 07. Any news or successes? I'm just starting on one and have been trying to piece together various info from a range of sources. I'm still on the first salting. I've got a couple pigs bladders that are about the size of a kiddy party balloon. (No idea how the thing is going to fit in there). I've heard people having a hard time fitting them in beef bladders, so I know I'm in for a good time. Would love to hear trials and tribulations

by **wheels** » Wed Feb 23, 2011 5:10 pm

I know that Jason's making one - see his blog:

http://curedmeats.blogspot.com/

added: standards of production etc are controlled by Istituto Parma Qualità whose website has quite a bit of detail about the standards etc (in Italian though):

http://www.parmaqualita.it/chi_siamo.php

Phil

by **DanteBrian** » Wed Feb 23, 2011 5:18 pm

Yeah. I'm subscribed to that blog. I was wondering if anyone had finished the process and what the results were.

by **wheels** » Wed Feb 23, 2011 5:23 pm

I don't recall anyone posting about making one on here, but I may have missed it.

Phil

by **Scotty2** » Thu Feb 24, 2011 1:44 am

I posted a picture of mine here last week

by **DanteBrian** » Thu Feb 24, 2011 6:01 pm

I saw that. you just started yours too, didn't you? Has anybody that's making one eaten it either? Always hard to make something and not have something like the original to compare it to

by **jasonmolinari** » Mon Feb 28, 2011 2:47 am

I've eaten culatello di Zibello many times. I can only hope mine is a mere resemblance of that one

by **DanteBrian** » Mon Feb 28, 2011 4:39 pm

Any particular flavor characters you can mention?
I noticed on your blog too that you didn't do any kind of red wine wash. I thought that was pretty standard as far as pre bladderizing the ham. I'm going to post pictures of mine with the bladder I'm going to have to fit it in. We can all have a good laugh.

by **jasonmolinari** » Mon Feb 28, 2011 5:57 pm

the most prominant flavors are pork and "old caves"...sort of a funk, but in a really good way.

I actually forgot to do the wine/garlic wash...oops!

If the bladder is too small, you can cut it open and use it in sheets..overlapping the bladders to one another. Once they dry a little they'll fuse together well.

by **Billy Rhomboid** » Thu Mar 03, 2011 9:31 pm

It has occured to me that, not having tasted an authentic one, I am going to have no idea whether mine is successful or not. Obviously if it tastes ghastly it is pretty obvious, but in truth, barring the occasional rot/over salting disaster, even the worst ham we have had has been pretty good. Need to get someone to bring me one back form Italy for comparison.

by **DanteBrian** » Fri Mar 04, 2011 4:51 pm

Hopefully this works.... Culatello with really small bladders. Might work as they have relaxed after sitting salted for a few weeks. And the expand when you squeeze them filled with water.

[/img]http://thumbp1-sp2.thumb.mail.yahoo.com/tn?sid=24769798007691753&mid=AGVck0UAAELJTXETkQj9XiOlVKk&midoffset=1_768358&partid=2&f=839&fid=Inbox

by **Scotty2** » Sat Mar 05, 2011 3:00 am

I barely got mine in a 6k beef bladder. Hope you have a small culatello

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