by Ayden | Oct 17, 2017 | Peter's blog
Gillian was a pig, in fact a big pig. Much larger than anyone realised. Gillian was probably what is best described as a salami pig. The reason being that Gillian is so big, with so much fat that there is little else which she can be used for. We estimate that Gillian...
by Ayden | Oct 17, 2017 | Peter's blog
If you do not want to cure a whole leg of prosciutto, break down the legs into small pieces and make culatello, fiocco or noix de jambon (p. 104 of A Charcuterie Diary). Here are culattello and fiocco prior to dry curing. Culatello (left) is the larger muscle group...
by Ayden | Sep 21, 2017 | Peter's blog
Peter Booth¹s Charcuterie Diary a porcine obsessive¹s journey (The Weekend Australian)
by Ayden | Sep 21, 2017 | Peter's blog
Prosciutto Not hard to make at all, but it does take a long time to cure – at least 6 months and probably better after 12 months. Think of prosciutto as an investment. The technique is described on p. 94 of A Charcuterie Diary. Start with some fresh pork leg. After...
by Ayden | Aug 16, 2017 | Peter's blog, Uncategorized
If you do not have the time or patience to smoke a whole ham, try a small piece of pork; say a rolled loin, leg or shoulder. The recipe is on p. 203 of A Charcuterie Diary. This photograph used a rolled leg, it makes a nice small ham. It smokes up very well. The...
