Festa di Salumi: The Finale

My friends, it's time to draw the curtain in our little experiment. Three months ago I asked if you were ready to take on projects from Michael Ruhlman and Brian Polcyn's latest collaboration, Salumi, an in-depth look at making Italian cured meats. We've had a lot of porky (and lamby) fun along the way. Here's the latest.

MrBelm
MrBelm
Charcutepalooza participant MrBelm took up the curing chamber once again, making salame, lonza and skin-on rolled pancetta.
Jennifer Sanborn
Jennifer Sanborn
Jennifer Sanborn unveiled her efforts at culatello and lamb prosciutto. Girlfriend's got some mad netting skills!
Three Little Piggies
Three Little Piggies
Jeremy Aldous serves forth a lovely set of pictures from his weekend breaking down three piggies into sausages, chorizo, ham, coppa and more. Nice work, fellas!
Home Cured Lamb Prosciutto
Home Cured Lamb Prosciutto
Meredith Bethune at Biscuits of Today also had a little lamb, which she converted into a lovely hunk of prosciutto.
Thanks to Drywell
Thanks to Drywell
A final shout out to Alyson Thomas of Drywell Quality Meat Art for our gorgeous Festa di Salumi badge. Do be sure to go check out her gallery of marvelous foodie artwork, including her new cocktail diagrams. Lovely gifts all for the food- and art-lover in your life, and they're very reasonably priced.

The Festa's over, but the salumi-making lives on. I have a few hunks of fat in the freezer and a bit of cure that Scott and I made for lardo, and Scott himself is still working on a coppa. And as hog is my witness, I will make 'nduja.

Check out the other Festa di Salumi posts. Thanks to everyone who played along!

Salumi

In Oct. we actually butchered a pig according to the traditional Italian method outlined by Ruhlman and Polcyn's Salumi - truly an educational experience.

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