Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This is the second part of the culatello process, as described in Salumi, where I took the salted meat and sewed it into the laminated casing, and created the "net" for hanging and curing in a wine fridge.
This describes my first steps in making culatello, using the recipe in Ruhlman & Polcyn's Salumi. This is my first attempt at curing hams this size, but I'm optimistic.
The culatello is ready to be eaten!
The results of my culatello
Fiocco, the poor cousin of the culatello is ready to eat!
Learn how to make culatello.