Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage.
I also make homemade Italian cheeses!
October 5, 2011
Testing the cacciatori
Still young but tastes delicious! I use a course grind and add a bit of extra fat, I just find it tastier! The rest will stay in the curing chamber for a while.
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