Monday, November 23, 2009

Salame Pepato result

This thing took forever to dry. Hung this up on September 3. Only took it down last week. This long delay is what led me to believe my starter had gone bad. Alas, it has not. While still a touch soft in the middle, it is delicious and perfectly fine. Has anyone else come across this issue? I'd call it a problem, but, with the salame being fine, it could only be described as an unexpected delay. A delay worth waiting for, I might add. I was finally able to get a salame with the heat I've been looking for. It is not overwhelming either, as you may think. I used four different types or pepper for this guy. The Calabrian dried chile powder, crushed red pepper flakes, black pepper and white pepper. I think it made a difference, because you can really taste the different heats, as they occur in different parts of your palate. One of them does resound a bit and stick around for awhile. I suspect it is the Calabrian dried powder, as this usually hits late. Another fine salame destined for the holiday table.

Tuesday, November 10, 2009

Finished Coppa

There really isn't much to say about this that you can't tell from the picture. Yes, this is my first Coppa. But, I don't think I could have done any better. I pulled it down on 11/7. It was hung on 8/21, so, a bit longer than anticipated to dry out. I pulled it at 35% loss. It was perfect all the way through. No case hardening whatsoever. As far as taste, the same goes, fantastic. I think most of it has to do with the quality of the meat. If you read the Coppa post back in August, you'll see where I mentioned this is Berkshire pork, butchered for me as I watched. Sliced super thinly on a slicer, it literally melted in my mouth. Salty, soft, unctuous and porky. I can say without hesitation this is the best tasting salumi I've made to date. Only thing I'm bummed about is that I've already eaten half of it. This is to be repeated as soon as possible. I have to give credit and say thanks to Tom the butcher for such a wonderful piece of meat. You can find him at: