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