First Bresaola
They have a good amount of backfat, but it depends how you feed them. I used to get a lot of bakery waste.but ended up with too much fat. But it doesn't go to waste.....rendered it down for lard and keep some for adding to lean meat for sausages. Not sure how they would compare to durocs, maybe a touch more fat
Misty Springs Free Range Pigs
Steve,
Those bresaola look beautiful, from what I have read and heard is that the vacuum sealing with soften the hard rim a bit.
I noticed that you had double stretch netting on them. I am tracking down some extra heavy duty stretch netting.
Their samples should arrive here any-day and I you like I will send them on to you.
Cheers,
Jan.
Those bresaola look beautiful, from what I have read and heard is that the vacuum sealing with soften the hard rim a bit.
I noticed that you had double stretch netting on them. I am tracking down some extra heavy duty stretch netting.
Their samples should arrive here any-day and I you like I will send them on to you.
Cheers,
Jan.
I'll second that, the breasola looks superb! And I know that it's tough to dry it perfectly even since the meat is so dense and lean. From my experience, and I have now done several, it makes a whole lot of difference if the meat is cased and has a nice coat of mould. Having said that, I have also tried breasola made by Italian craftsmen and it also had dry edges. Recently I had some bünden fleisch which is a Swiss version, dried in the outdoor mountain air, and it was dried quite uniformly. But, I suspect it was not dried for more than 3 weeks.
