even before I did it. I mean, it was abundantly apparent that Spalla Cotta was no longer a possibility. Oh well. So, here I am with a skinless piece of shoulder that is unsuitable for Spalla Cotta. Now, due to it's being skinned has become less suitable for anything for w
hich it would have been suitable had I left the skin ON. Make sense? It will. I went home and pored over all my books, researched German language Italian websites(odd, I know),
and consulted some Italian salumi forums, the best of which being this one. I knew that in Sudtirol, that they make speck with almostevery cut. I also knew that they did make speck with this actual cut. The problem is finding enough detail to actually make it. With some help over at the Italian forum, combined with my research, I found something concrete. I decided to go with rosemary, garlic, allspice and black pepper as my seasoning, as seen in this terribly non descriptive picture. Further research revealed that the smoke should be provided by beech wood, which I've subsequently purchased. In about 2 weeks, this will hit the smoke, along with s
ome other new salumi, like speck di carre or karreespeck and speck di coppa. I'll be writing about those in the near future.