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?
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.
Our salame's been hanging for a little over two weeks and has lost about 20% of weight. That’s pretty much on schedule to loose 30% in three weeks. It's now covered in white mold.
All right, kittens, we're kicking off the Festa di Salumi by making finocchiona and porcini salame. What are you curing?
Follow along as I conquer (almost) humidity control in a fermented and dried sausage I love, finocchiona.
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