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Post by smokey on Jun 9, 2014 17:47:42 GMT 10
Well, The boys chrisened me an honorary WOG on Saturday  Wow What a day, 7AM to 7PM Not many pic's as it was full on work and laughter to break down a 196KG Sow Pig. But This Time I did write down what we did,, And it was a lot! We made; Fennel pork sausage Sousess (pork and beef sausage) both in plane and chilli Cotechino (Big fat 1 kg sausage with boiled down pork skin) It requires slow boiling to cook. Salami, (60 of them at about 1 KG each) also in plain and chilli We also prepped copacola, panchetta, Speck, Lardo. After the Grappa  we had to call in the calvery to come take us home   A brace of cotechino  |
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Post by shayneh2006 on Jun 17, 2014 19:29:38 GMT 10
Gee Wizz Mick.
That's a big day, all 12 hours of it.
Bet it was fun though but that said, I bet the finish line was welcomed with open arms as well as the liquor too 
Mamoth load of sausage there but
Nice work.
Shayne |
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Post by smokey on Dec 16, 2014 19:08:38 GMT 10
Here is my share of the Coppa and panchetta from that day. One half of each. Used some pancetta last nite as flavour giver while sweating down some vege for a chicken wing meat soup. Coppa on the left, Panchetta on right   I so so want a cool room |
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Post by shayneh2006 on Dec 16, 2014 19:58:38 GMT 10
Bloody amazing.....
Home made and 7+ months later, its right to go.
Just goes to show that curing meats is a science as well as an art.
To note, if one was able to do it, grounds are there for bragging about it, lapping up the credit from those that try.
Nicework again MicK
Shayne
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Post by chrisg on Dec 16, 2014 20:12:07 GMT 10
Amazing. I must have been born in the wrong country or something - there's a family tale that after WWII when rationing was still in affect in the UK my reprobate grandfather and some of his mates had a pig secreted away out in the paddocks, well up in the hills of Somerset really, ready to slaughter. Grandad sent my dad, then I think still his to-be son-in-law to-be to keep watch. Dad sees an English Bobby on his pushbike riding up so rushes off to sound the alarm. Grandad comes for a look laughs and says something like " Not to worry, that's Perce, he does the slaughtering." Somehow I believe it, but the English just never have had the imagination for goods like these  Cheers |
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Post by smokey on Dec 16, 2014 20:57:08 GMT 10
Yeh, I had help with these, The last time I saw them was back in June.
Such an intense flavour. I find it bizarre that both of these cuts cooked low and slow one can really dig in to a large helping however I can only manage a few fine shavings of this.
Got no big at home party's comming up soon so I'm going to have to start cooking with it. how spoilt is that?
Have heaps of Jalopinos on the trees so there is an option right there for ABT's and if I manage some oysters for Christmas Day I think Kilpatrick will take a different lean.
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Post by Bentley on Dec 18, 2014 8:46:22 GMT 10
Good looking stuff!
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we had to call in the calvery to come take us home 
