www.sausagemaking.org

Make it! Make it now!!

This time i used just a few spices (cinnamon, white pepper and juniper) and I prefer this much simpler flavor profile. Next time i might even eliminate the cinnamon and just white pepper and juniper to simplify even more.

Wow that looks good. I need to figure out how to get that cut of pork from my butcher.

It's not a normal cut in US pork processing...If you can get whole shoulders you can harvest it yourself. I did an in depth pictorial of it on my blog a while back.

Great stuff Jason!

I'm just pulling a load now, some similar flavour profile to yours and some serious peperoncino versions!!

QWF, i think my next version maybe should be a spicy one, calabrian style...hrmmm..
what did you put in your spicy ones?

Good pictorial Jason. I will give it a shot! Thanks!

BTW, spicy sounds yummy too.

That looks just great, Jason! Did you case it and in what in that case? (He-he, that was a funny sentence... )

yep, it was cased in a 90mm collagen casing. Case, case case.
case!

Beautiful.

jasonmolinari wrote:QWF, i think my next version maybe should be a spicy one, calabrian style...hrmmm..
what did you put in your spicy ones?

Just salt, white pepper, rosemary and handfuls of dried ground 'etna' peperoncino.

Left them in the curing stage for a good long while then strung them up until they were good and hard.

3 months from cutting the pigs to pulling them of the drying racks.

I did a nice simple one like yours as a comparison. Its a lovely cut as always,

but the fiery one needs cutting really fine! beautiful long, warm taste though (perfect with a good Brunello)

thanks QWF, Scotty on here made a calabrese one as well, i don't know he's cut into it yet.

My Capocollo di Calabria will not be ready for about 6-8 weeks. I rolled it in Calabrese peperoncino powder.

Superb - I must do another.

Phil

Scotty2 wrote:My Capocollo di Calabria will not be ready for about 6-8 weeks. I rolled it in Calabrese peperoncino powder.

Scotty, how does this powder compare to just a cayenne as far as flavor and heat. What is it exactly? I don't think I have ever seen it.

You probably have not seen it. I am one of very few retailers to carry it. It is night and day from cayenne, same concept, dried and ground hot peppers from Calabria. It's great, ask Jason, he uses it.