Charcuterie update…

We began our efforts with a classic saucisson sec, a coarse fermented sausage that is ready in 6-8 weeks.  As we enjoy a chunky quality to the end-product, we chose to hand chop, rather than grind the filling.

It’s about 3/4 lean meat to 1/4 fat, with salt, spices, nitrates and a fermenting culture called Bactoferm.  This mixtue is stuffed into the casings and tied off, then hung to cure.

The prosciuttos were probably the simplest preparation.  Whole legs buried in salt for a few weeks, then rinsed, rubbed with wine and hung to cure for the next 10 months or so.

Inspecting the progress yesterday, we were thrilled.  The saucisson sec have lost about 15% of their weight, right on schedule.  A large porcini salame which is mold-cured has developed a beautiful bloom, and the guanciale will be ready for use in a week or two.