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
Fiocco is ready!
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Fiocco is ready!
by 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!
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
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.
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by 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
Definitely recommend making it
- jasonmolinari
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by 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
Definitely recommend making it
Now jut to find the time
But what do I know
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BriCan - Registered Member
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