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!
6 posts
• Page 1 of 1
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.
- jasonmolinari
- Registered Member
- Posts: 149
- Joined: Fri Aug 20, 2004 5:29 pm
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
- Registered Member
- Posts: 149
- Joined: Fri Aug 20, 2004 5:29 pm
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
-
BriCan - Registered Member
- Posts: 2203
- Joined: Wed Apr 07, 2010 12:07 am
- Location: West Coast of Canada
6 posts
• Page 1 of 1
Return to Recipes for cured meats
Who is online
Users browsing this forum: No registered users and 8 guests