www.sausagemaking.org

Posted: **Fri Aug 26, 2011 2:21 am**

The fiocco is ready! He may be Culatello's poor cousin, but he's still mighty tasty!

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

Posted: **Fri Aug 26, 2011 7:33 am**

Looks good from where I'm sitting! Nice work!

Posted: **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

Posted: **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

Posted: **Fri Aug 26, 2011 7:01 pm**

Well done Jason it looks great !!!!

Posted: **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:

www.sausagemaking.org

Fiocco is ready!

Fiocco is ready!