Here are some pics from when I worked with the butchers:
Culatello di Zibello being tied and hung
Luciano putting the ground up pork meat into the intestinal lining
salami!
Tying the salami.
Cutting the fat off.
Shaving the skin off the leg.
Spalla cotta - wrapping and tying.
Riccardo salting the spalla cotta
Spalla cotta is the shoulder
Wrapping it to keep it's shape.
the salting process.
culatello hanging in the cellar.
DOP
open windows for the culatello to absorb the "culatello weather"
No comments:
Post a Comment