Leg vs. Leg Update (and some finished product)

May 7, 2010

My first round of meats dried in the new walk-in have lost enough water weight to eat.

From left to right is: sweet coppa, spicy coppa, duck salami, and carne salata boneless leg. The photo above shows a bunch of duck breast prosciutto wrapped in cheese cloth hanging with the other meats, but that didn’t make it into the pics below.

Below you can see the cross-section of all four items. This round of coppa is a bit saltier than I would like, and saltier than previous coppa that I’ve made. Some recipe and duration adjustments need to be made, but there’s a nice difference in flavor between all four items.

Sliced paper-thin and ready to pair with a piece of fresh fruit.

Below is a side-by-side view of both prosciutto legs. Herschel on the left is 6 months old. Hazel, on the right is 2 months old.

Stats:

Herschel (left):

  • 30 of 30 days salting complete
  • 90 of 90 days drying complete
  • 60 of 365 days aging complete

Hazel (right)

  • 30 of 30 days salting complete
  • 30 of 90 days drying complete
  • 0 of 365 days aging complete
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