Salumi Time 2!

Appearing this week on the salumi platter:

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Top right: chicken liverwurst….extra work so we can’t make it all the time, but also extra good

Bottom right: rustic pork pate with pistachio garnish

Bottom left: pork rillette, shredded and seasoned pork shoulder that has been confited in duck fat

Top left: duck liver mousse

Salumi Time

We have a deep love for the traditions of country cooking. That involves utilizing all of the animal raised and slaughtered on the farm. When presented with a whole carcass (the farmer ate some and preserved the rest) one of the ways to use some of the less desired cuts was to grind and bake as a pate. I hope to document this year’s salumi/pate in pictures!

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Above left is this week’s pate in progress and on the right is a pork pate with carrots, turnips and mushrooms.

January’s Pig – 2012

 

salame nostrano
surface culture

We have survived the inundation and are heading strong into the new year at Gathering Together Farm. As you recall in an earlier post, Aimee chronicled the breakdown of the Mosaic Farm pig. Here is one of the projects begun on that day.

I ground muscle portions from the ham and the shoulder and  tossed with red wine, garlic, salt, a fermenting culture and finally large diced fatback. This sticky brat was stuffed into beef middles, tied, weighed and labeled. From there the young salamis go into a fermenting chamber where the fermenting culture becomes active and lactic acid is produced in large enough amounts to discourage any other bacterial growth. Once the pH has dropped sufficiently, the salamis head for the drying chamber. A drying chamber is temperature and humidity controlled to allow for a slow water loss from drying meats/salamis. At a 35% water loss the salami reaches another benchmark for safety…there is not enough water available for bacterial growth. We are technically there but will need more time to develop depth and complexity of  flavor. Coming soon to a salumi platter near you!

Checking the salame nostrano for moisture loss.

Welcome to the Blog, AB!

As you can see, we have a new contributor to this blog…with skills. Welcome AB!

AB was going to take photos of the follow up work to be done with the pork carcass, but got snowed in and couldn’t make it. So I forged ahead alone. There are certain timetables that belong to the breakdown of a pig at GTF. Salami gets made and thrown into a fermenting chamber for 48-72 hours. Belly gets put into a dry rub to begin a ten- to twelve-day curing. Coppa goes into a 12-14-day curing period. The petite hams, which are a new project for us here, were put up for 12 days in a dry rub. But they need a little longer…next time we will go 14-16 days to make sure we cure to the center.

Anyhow, we were up to 12 days with belly, coppa and hamsss, so we did some smoking of belly and hams. I also cased, inoculated, and hung to dry the neck muscle grouping called the coppa. A good day was had by all.