Search results for query: Lardo

Coppardo = Coppa + Lardo

...on a credit card and I'm gonna build a lil chamber for curing. Curious in dry aging (could use bags if humidity is an issue), making some traditional charcuterie (Bresaola, Capocollo, Lardo, Gaunciale, etc). Would love to hear what everyone is using and any tips for building something myself.

Inspected the pig sides today. I misunderstood what the butcher said. I heard 150-170#, he said 115-117#. I have the heaviest side picked out, about 116#. 2" fat cap on the back. Should be able to make some lardo. Will pick it up early in the morning. They open at 6 am. Let the fun begin.

8"X12"X 1 1/4" thick Lardo vac-sealed and in the fridge for minimum 6 weeks. The American Country style bacon... roughly 2 1/4" thick slab... now to cure for 21 days... Will salt the Coppardo and lonzino tomorrow, I forgot to prepare the garlic and wine for these two ahead of time. No...

...fat on the hog though, that would be nice. Two sides @150# puts the pig around 350-375ish pounds. That is right in line with the Italian P.D.O. regulations for pig size and age for most of what I will be making this year, so even better. 1 1/2-2" thick back fat will be perfect for making Lardo.

...really like the Coppardo more than I like the Pancetta. That Coppardo is top notch stuff! I already have 12# of pork fat on hand. Have the Lardo strips trimmed and salted with 3% salt for the Mule Balls salami. That takes 7-10 days to equalize because salt travels slower through fat than...

...allow for a decent bind, yet still be crumbly. 50-60% fat should be a good balance. I might be able to save more back fat off the loin to make 2-3 slabs of lardo. Sbriciolona is the 'poor man's' salami and made with looser recipes. Not a DOP product. fat content can range wide, so this is...

So this is a specialty Salumi made in certain parts of Parma valley. It is the Coppa removed with the fat cap and skin all the way down the shoulder, and wrapped around the Coppa like Pancetta. See this link for the full production and pics...

...university where I went and I even worked in the processing facility there for awhile in school. In the restaurant, we'd make our own bacon, lardo, guanciale, and some sausages. I'm currently working in AI and feeling... less fulfilled haha. So I want to kick this back up and make some...

...water. Let them totally re-hydrate and relax. I went to my butcher and picked up 4 slabs of back fat with skin still on. will set 2 aside for lardo. The other 2 will be trimmed into 4" long X 3/4" X 3/4" cube. This will be salted, then vac sealed and in the refrigerator for a couple weeks to...

...cut one, so I have a lot to eat before then...LOL! I am doing American style country back again this year too. Will put that to cure along with Lardo and a Tuscan Style Lonzino (heavy Black pepper, fennel, garlic, and wine) little bit later tonight. Pics. of those when I do that. Taking a...

you should have the cold weather by friday night making conditions perfect for the weekend for processing. Im over here in New Braunfels TX. they say we get cold late tonight here all thru the weekend. HT

Lardo...for those that want to know more.. https://eatcuredmeat.com/craft-recipes/lardo-recipe-equilibrium/ Adding this link here for the recipe: https://ancestralkitchen.com/2022/10/03/how-to-make-lardo-italian-cured-pig-fat-at-home/

...to the butcher shop in late tomorrow morning to buy 1.5Kg. of back fat. Need more fat since I used up a lot of it with the Coppardo and the Lardo I am curing this year. Low tonight is 21*F so got all the salami sorted, salt and cure #2 on them, in totes, outside with a jug of water on them to...

Now to cut out the Coppardo, and Spalla Cruda from the front shoulder....then the lonzino, lardo and the belly for bacon.

Outstanding! A Master Class tutorial on the preparation and presentation of Italian charcuterie. I'm intrigued by the lardo which I love, but haven't had in a long time. Is the total amount shown (60%) a result of the processing, or did you lay extra back fat on? Great work.

Add Nduja to the list. All the scraps, rib meat and soft fat will be made into Nduja. Might need to forgo the lardo unless I go back to the butcher and get more fat. Might not have enough since I used most of the fat cap on the shoulder for the Coppardo. Will have to weigh what I got and see.

...the fiocco off the front of the hind leg from the 1/2 pig. So I will be curing and trussing that to dry this year. Spalla Cruda Lonzino (loin) Lardo...Been wanting to make lardo for a while. Will cut a couple squares of fat off the loin and set them aside for lardo Will be doing a specialty...

Spalla Cruda is more like Coppa and Lardo combined. Nothing compares to Cultello....The slow drying of the Culatello is one of the main reasons for the unique flavor.

OK. You sold me on a Culatello! I found a Berkshire Pig farm that has their own butcher that is familiar with it and have done them before. Any written online recipe you recommend?