be a preparation from Sudtirol. Sure enough, a couple hours of digging and I came across something from one small producer in Anterselva, about 15 miles from the Austrian border. We've been over the Germanic history of the region, no need to revisit. Suffice to say, this is true to it's namesake. I literally followed my speck procedure by the numbers and applied it to this cut. However, there is one caveat. Traditionally with this cut, not
just this particular salume, the skin is left on and it is not cased. Now, I'm as rigid as anyone when it comes to the rules. But, I'm of the opinion that the exposed flesh of uncased salumi is refuse. I always end up trimming it off. So, I decided to try an experiment. I removed the skin AND cased it. Cured 2 weeks, smoked 4 days, aged 9 weeks and this is what you have. As far as the results of the experiment, I can say that the casing provided protection for the exterior and there was no need to trim the outermost flesh. But, that was predictable. What I can't say is how the lack of said outside crust may have impacted the taste. Not having anything to which to compare it is the issue. It is still plenty smoky even with the casing. It tastes about exactly how I expected....wonderfully.