The king of salumi

The best thing you can make from a pig in terms of curing for preserving is prosciutto. Now, if you want to have a more comfortable cut that you can easily slice on the machine, you have to make a culatello. Culatello is most tender part of a pig leg. Basically if you don't want … Continue reading The king of salumi

Burro del chianti/how to make it

The world famous burro del chianti or chianti butter is something very special. Here my recipe. 1 kg pork back fat 20 gr of fine salt 10 gr of fresh rosemary chopped 1 gr of fresh garlic chopped 4 gr of black pepper grinded Cool the fat to around 4 degrees. Grind to the smallest … Continue reading Burro del chianti/how to make it