February 25, 2012


Fiocco and Culatello

For quite some time I’ve been wanting to make Fiocco and Culatello.  They are regarded as some of the finest charcuterie items in all of Italy, perhaps second to only Prosciutto, though I have read arguments to counter this opinion as … Read More


Sopressata Dolce and Piccante

While I’ve made sopressata before, previously I had decided to hand cut the fat into chunks for both a better appearance and perhaps even a better mouth feel.  This time however, I decided to simply do a coarse grind to … Read More