The mangalitsa is now coming in more and more that is being featured on our menu, and we have all sorts of things going on. We currently have working 2 bellies (chef has them in his molasses brine) for bacon, all sorts of lardo, guanciale, 3 coppa, and we will be making some salami and pepperoni on monday. I really want to do a country ham soon, but then comes the waiting and waiting and....
The jowl are so nice. They look more like regular bacon than the bellies do (because they are so fatty). I cured these with salt, sugar, black pepper, thyme and garlic for 15 days, and they will prob hang close to 3-4 weeks. I can't wait to render these bad boys out and taste them.
I have also recently had an upgrade in a curing chamber. Its a good thing too, because we have soooo much fat that we have lardo hanging from the roof (ok, that's an over exaduration), but still we have a lot. Half of which isn't even done curing yet.
We have been trying a lot of different recipes, ratios, spices, etc. for curing the lardo to find out which one we like the best so you'll see a lot of different types hanging. I would like to do a side by side flavor and texture comparison once we have one of each type ready, but until then here's what we got!!
LEFT TO RIGHT: lardo di toscana, pimente d' espelette, smoked paprika (behind the pimente), sugar/salt/black pepper, garlic, lardo di colonata (which is berkshire not mangalitsa) and has been curing for about 5 months.
The bottom half of the new chamber.
gunaciale, lonzino, boar salami
And the old chamber... thank goodness for the new!!!