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.
Although the Festa di Salumi is all about making Italian cured meats in the home, I really wanted to get a sense of what salame production looks like on a larger scale. Columbus Salame invited me to visit to their production facility.
Veg*ns avert your eyes! On day four, we finally met our pig, and made it into salame, salsiccia, cotechino, pancetta, guanciale, strutto, ciccioli and fegatelli. And, I am confronted with a cosmic conundrum. (Warning: Graphic images of pig butchery.)