Son of the Cabinet of Doctor Charcuterie*

I had successfully prepared lonza and pancetta, the salami was underway, what else could I try to cure? A quick check of the Deep Storage Facility inventory list revealed a pair of forelegs from a half pig I ordered a few year ago. They were little more than trotters with the hocks still attached, definitely not as meaty as whole shoulders, but otherwise perfect scale versions. I would attempt to cure prosciutto.

Pig Forelegs

After a few days of sitting in a bag of salt (the salting time is proportional to the weight), I hung the legs in my curing chamber, where you can see the mold beginning to develop on the outside of the salami.


That was two months ago. Yesterday I checked one of the legs by trimming some of the meat from around the bone.


Deep color? Check. Creamy fat? Check. Intense porky taste with a bit of salt? Check. I think I’m ready to step up to a full shoulder once I run out of this batch.


The salami was ready for consumption about a month ago, so I brought some to a dinner party hosted by friends.


It looked right when cut open.


And it, along with the lonza, was right at home on this charcuterie plate that featured a duck terrine with duck heart center garnish.

Charcuterie Plate

I also sent some to Ryan Adams of Nose to Tail at Home. It met with his approval.

More Charcuterie

I think I’ve got this curing thing down. It’s time to step up the difficulty, but not before I make another batch of the salami. It’s almost gone, and now there’s a waiting list for it.

*I will eventually run out of monster movie titles for this series of posts.

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6 Responses to Son of the Cabinet of Doctor Charcuterie*

  1. SWAIN says:

    Nice. I really have to clean a spot in the garage and get a fridge to start experimenting. Maybe by the summer.


  2. Ryan says:

    David, I ended up sharing the goodies you sent with the folks I worked with at the recent pop up. Everyone loved your work!

  3. Ray swink says:

    Hello, I’m interested in building a cureing cabinet like your repurposed freezer.
    Can you help me by sending me the necessary parts list and perhaps where to get them?
    I’ve done some research and I’m having trouble piecing it all together.
    Thanks, Ray

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