Just pulled about 2 hours ago. Not much to report, just 2 more well cured creations. The bresaola has the faintest hint of clove, just enough that's it's pleasurable, not off putting. The Tyrolean cured lonzino is very good as well. Nothing too overwhelming in the flavor profile there. I'm not much of a braggart, but, tough to argue that these are anything but well done, they look and smell perfect. They are delicious as well, just had a bunch of each drizzled with some fruity extra virgin olive oil and shaved parmigiano-reggiano.
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ReplyDeleteAll I can say is those look divine!
ReplyDeleteYum!
Lookin' Good!
ReplyDelete...but wot? No recipes?
(I'm jealous really 'cos my lastest chorizo is rubbish!)
I'm more than happy to provide recipes. I just worry about boring folks with minutia.
ReplyDeleteMy family is orginally from the tyrol, specically Trento. I would be interested in any suggested readings specific to dry cured tryolean meats or even some recipes that you have as I dry cure meats as well. Looks good!
ReplyDeleteI've been winging it, James. Resources for this region are either scarce or kept secret. If you look back on my speck post or the most recent lonzino post, you'll see it's really me just experimenting with ingredients typically used in the area. Juniper, caraway, anise and coriander are spices I've used, along with rosemary, sage and marjoram for herbs.
ReplyDelete"scott said...
ReplyDeleteI'm more than happy to provide recipes. I just worry about boring folks with minutia."
That's never stopped me!!
looks great- scott
ReplyDeleteThat looks absolutely delish. Would be very happy to receive any information on recipe and process. Most enjoyable blog. Was that a BGE that was being used to generate you &@% fro teh pizza?
ReplyDeleteAll the best.
Grazor