It is been almost 2 years that I’m working as a butcher and everyday I´m learning but especially I’m experimenting new “staff”.
I have decided to make a list of some of my charcuterie and week by week I will update my list…just follow me and If you do have any question don’t hesitate to contact me.
Salame Cacciatorino with kidney, it is not traditional from Italy, revisited by me and my colleague, it is flavoured with garlic, salt and pepper. Grinder twice at 9 mm, stuffed in the casing 30-32 mm. Aged for three weeks at 12 degree, 80% humidity.
Should be cut with a knife 8mm thick and should be eaten with white bread.
Serve at room temperatures.
Fat content 25%
Fresh pork sausages, 1,8% salt, pepper, white wine, onion and parsley. The shape of the sausage is simply the result of processing between the stuffer and butcher’s skill. Filling the sausage with the casing very slowly as usual can be twisted this way and stuffed faster. Obviously you can not dry out but it is a process that can be faster when you have a very high order of fresh sausages.
The sausages should be grilled or boiled and then cooked in a pan or cooked only in a pan.
you can use it as an ingredient on a pizza or to make Neapolitan ragu.
Fat content 25%
Well, here’s what I’ve learned over the years. Keep in mind that this is what works for me. I’d love to hear what other stuff you love to use, as I know there are some other butchers out there.
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Simone Ciuffetelli 