Made a batch of Lonzino & Pancetta and have a new humidifier controller for the pig locker (aka curing chamber). Once they both lose about 33% of the original weight it will be time to mangia!
Pictures above left and below is from the made on date
May 16th...above left and below. Both cuts feeling firmer. Should be in about 3-5 weeks!
Hi frank
ReplyDeleteNew to your site..listen.....Honest offer.....would you give personal lessons?? I buy meat, as much as you want, and you teach me?? I live in connecticut and can get meat, the best, whatever you need....I think that can work..you??
You can reach me ay nck.romano@gmail.com
Thanks frank..nice work
Hi how's it going and thank you. I make small batches of different charcuterie. I mean i'm not a professional, but enjoy it very much. If you are close I can show you what I do. Where in CT are you?
DeleteThanks,
Frank
https://twitter.com/Frank_Salsiccia