Culatello – Another Curing Result is In!

A little more than a month ago I posted about curing a butchered ham into a fiocco and culatello. At the time I was only able to show you the fiocco since being the smaller of the two it was ready in a shorter amount of time. Well, here we are 5 weeks later andContinue reading “Culatello – Another Curing Result is In!”

Culatello and Fiocco – I Am Ham, Ham I Am

When we returned from our Tuscan vacation back in October I was extra-inspired to try curing new things like salumi and hams. Eating prosciutto all week will do that to you. Inspired, yes, but not quite ready to go whole hog (ha ha ha) and hang an entire leg in my basement. Instead, I optedContinue reading “Culatello and Fiocco – I Am Ham, Ham I Am”