Sunday, May 04, 2008

It's done!


Here is the final product, my first homecured meat!

Capocollo


I can't wait to have my maestro's feedback, I will take it to those that helped from my neighbors
the Tinti's, to Dario and Orlando and to the market in Florence!

This foto was taken a week ago when I returned from New Orleans.
I thought it was still a little pink,
so I rewrapped it and stuck it in the aging room ( under the stairs to the attic)
and am going to reopen it today for snack.

Will reshoot a foto and weigh it again.
I weighed it when I opened it last week and it was about 1,600kg
so not quite half it's original weight.



5 Comments:

Anonymous Mrs. Jay said...

I'm drooling here!!! That looks SOOOOO YUMMY!!! Make some more and bring it to Sicily with you in October. You and your tour group can come over to my house and we can all taste it together ;-)

1:30 PM  
Blogger Scott said...

Can't wait to hear how it was!

5:22 PM  
Blogger James said...

Cool! Did you have to buy the entire shoulder or did a butcher separate the collar from the shoulder? It looks wonderful nonetheless.

8:53 AM  
Blogger "Diva" said...

the local COOP grocery store takes orders once a year, and then gives us the meat ready to age!

nice service.

My piece was large, so I made it flat and not the traditional rounded shape.

Since it was big, I think I went overboard with the salting, leaving it a little too long.

But is is good, and I am using it in cooking more than eating it sliced. Although with the Tuscan unsalted bread it is perfect!

JAmes love reading your site!

8:02 PM  
Anonymous Jen (Modern Beet) said...

wow! that looks great! I attempted bresaola once, but it only turned out so-so... I'm quite intrigued by charcuterie though and will probably try making more things in the future...

12:21 AM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home