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.
There are a few forms of salumi that require nothing more than meat, salt, spices and time. Case in point is one of the simplest, and yet most delicious, meats you can make: Pancetta. Basically, it’s Italian bacon.
It's been a little more than five weeks since Scott and I hung our finocchiona and porcini salami. Even after the weight was down more than 34%, some of the salame still needed more hanging time. What were the causes?
Two weeks into the Festa di Salumi: We started batches of finocchiona and porcini salami, I went to Columbus Salame to see how it's done on a grand scale, we got some stinkin' badges, and Ruhlman and Polcyn speak up about butchery.