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.
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!