Friday, February 26, 2010

Mangalitsa Salumi part 1

Removed the guanciale and the coppa to be hung today. The guanciale was cured with salt, sugar, black pepper, thyme and juniper. I did about 12 days in the cure, I think it was probably ready at 10 days as it was quite stiff. You can see the size of this gorilla, I hung it in front of two other normal sized guanciali. So, in actuality, this is Mangalitsa guancialone. This will probably dry for the better part of 2 months.





This is the coppa. I cured this with my old standby I use for almost everything. I use it to make fresh sausage, for dry rubs, marinades and more. This is a combination of hot pepper powder Products, along with fennel seeds , salt and cure #2. I use them in the following ratio: 3.5% salt, 1.75% pepper powder, .88% fennel seed, .25% cure #2. I stuffed it in a 90mm collagen casing. Based on how long my Berkshire coppa took to cure, I'm guessing this should take roughly 6 weeks. Part 2 will be the Lardo. This thing is SOOO big, I'm going to let it cure for another couple days. Wait and see.

8 comments:

  1. chef windus and a few of us from bluezoo are taking a trip to a mangalitza farm in ocala, fl on sunday. i cant wait to see how big they actually are in person. that coppa sounds like it's gonna be delicious, probably going to be doing a lot of lardo in the next couple of months...

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  2. I cant get over how huge that guancia is! Have you ever tried a culatello? Ive noticed that no one has ever posted a culatello project. I would love to try it but im not sure how to harvest that muscle from the ham.

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  3. b: make sure you get yourself a bunch of this stuff to cure.

    frankie: I've never dona culatello. #1 I don't have the audacity to destroy an entire leg. #2 I have no idea how to harvest it. Having said all that, I've had some from one of the few places that produces it, Salumeria Biellese and it is delicious.

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  4. thomas schnellerMarch 5, 2010 at 9:30 AM

    Nice to see the Mangalitsa hanging. It really is a great curing pork. I will be making some Austrian style "speck" out of the sirloin end of the ham. Nice photos , thanks.

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  5. I'll be posting about putting up my Mangalitsa Lardo tomorrow. Thanks for reading, chef.....it is an honor.

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  6. I love to hear so many things about mangalitza and their taste - thanks

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  7. Thank you for reading Isabell. Thank you and your husband for sharing your knowledge of this wonderful product.

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  8. Great reading! Everything looks great! I have some mangalitsa hanging also. VERY excited about it! I have some lardo, coppa, paletilla prosciutto, and about 12 pounds of salami. I would love your feedback and any tips you might have. I have pictures of them up at my blog at www.snortskys.blogspot.com
    Thank You for sharing your posts!

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