Festa di Salumi: The First Two Weeks

It's been two weeks since we kicked off the Festa di Salumi. Here's what's been happening in the salumisphere: 

Finocchiona and Porcini Salame
Finocchiona and Porcini Salame
For our first project, I went over to my friend Scott's house to take on two salami from the book: Finocchiona and porcini salumi.
How the Big Boys Do It
How the Big Boys Do It
The very next morning I schlepped down to Columbus Salame's production facility in South San Francisco to get a taste of what goes into large-scale production. And when I say large, I mean really, really large. And yet, it remains a largely hands-on process utilizing skilled workers.
Badges!
Badges!
Then, we got some stinkin' badges! Truly gorgeous, hand-crafted, artisanal badges from my favorite meat-obsessed artist, Alyson Thomas, whose whimsical and beautiful prints and tees you should totally go buy in ginormous quantities RIGHT NOW.
Finocchiona and Porcini Salame Progress Report
Finocchiona and Porcini Salame Progress Report
Two weeks in, our salame's lost about 20% of weight. That’s pretty much on schedule to loose 30% in three weeks. Along the way, a couple of them took on rather provocative shapes! They're now covered in white mold, as they head for the final stretch.

But wait, there's more: Here's Michael Ruhlman and Brian Polcyn talking about the major primals when butchering a pig for salumi:

What else is happening out there in the salumisphere? Let us know!

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