There are a few forms of salumi that require nothing more than meat, salt, spices and time. Case in point is one of the simplest, and yet most delicious, meats you can make: Pancetta. Basically, it’s Italian bacon.
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.
Friends! Ruminants! Charcutiers! Lend me your ears! Michael Ruhlman and Brian Polcyn are back with the next logical extension, Salumi, focusing on the rich world of Italian cured meats. And we've got a challenge for you.
The process for making guanciale is very simple for the home cook: A short dry salt cure, followed by cool-air drying. It only takes a month! And instead of pasta, check out the sweet corn polenta & guanciale recipe to make when it's all done.
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.)