Culatello well on its way

LOUSANTELLO · Post by **LOUSANTELLO** » Tue Nov 06, 2018 11:04

Well, I finally took the plunge. After watching some videos to find out exactly how to cut the meat, I finally decided to try 2 Culatello. 2.5% salt, 0.25% cure #2 and some black pepper placed in a bag in the refrigerator for 28 days. I rinsed them, drizzled with white wine and black pepper and stuffed into hog bladders. Now it's going to be a long waiting time.

StefanS · Post by **StefanS** » Tue Nov 06, 2018 14:06

LOUSANTELLO wrote: 2.5% salt, 0.25% cure #2

LOUSANTELLO wrote: I rinsed them,

- IMO - with that dose of salt and cure#2 - unnecessary action -
also - did you remove a fat cap? - it is looks very lean so drying rate can be quicker?
do you plan to use "sugna" and when?

LOUSANTELLO · Post by **LOUSANTELLO** » Tue Nov 06, 2018 14:10

Why a sugna if it`s in a casing?

Post by **redzed** » Tue Nov 06, 2018 16:19

Sugna is not used in the production of traditional Culatello di Zibello. But there they have the perfect conditions in the old mouldy cellars along the River Po where it is foggy and very humid year round. The meat also comes from fatter black pigs. In the artificial environment of our chambers applying sugna will help in slowing down the moisture loss on the area without the fat cover. I've done it both ways and while the difference was minimal, it makes sense to do it.