Thursday, May 28, 2009

Another Bresaola

Lest anyone think I just pump out meat haphazardly, most of this meat is spoken for. After so many visits to both my local butcher and salumeria, I have established good relationships with both. This eye round was bestowed upon me by the proprietor of said salumeria. Always asking what I would be doing with so much meat, I explained. Having tasted some of my products, he has given me this eye round and the lonzino previously cured. Anyway, this was cured with the exact cure as the last. It was cured for 2 weeks and cased in another 90mm collagen. It will be hung to dry on Saturday.

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