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.
jasonmolinari
Registered Member
 
Posts: 149
Joined: Fri Aug 20, 2004 5:29 pm

Postby DanMcG » Fri Aug 26, 2011 7:33 am

Looks good from where I'm sitting! Nice work!
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

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
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

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
jasonmolinari
Registered Member
 
Posts: 149
Joined: Fri Aug 20, 2004 5:29 pm

Postby Yannis » Fri Aug 26, 2011 7:01 pm

Well done Jason it looks great !!!!
User avatar
Yannis
Registered Member
 
Posts: 95
Joined: Tue May 17, 2011 10:46 am
Location: Athens, Greece

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:
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada


Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 8 guests