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I got some of the La Querica lomo cured pork loin and holy crap it's good. Is all their stuff really good? A shop nearby has the la Querica lomo, prosciutto, speck, and the pork belly thing. Also all the Olli and cremini Salumi.
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May 17, 2015 14:44
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| # ¿ May 22, 2024 07:31 |
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I got one of the Olli salamis with fennel pollen, and it is wrapped in a casing that has a sticky brownish yellow gunk on it that smells like feet. It's sooooo good. I like it better than the cremini stuff, it's drier and more 'marbled' with fat, rather than having pieces of fat interspersed in it. Both taste good but I prefer the texture of the Olli stuff. It's more like trois petites couchons with the even marbling, and drier.
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May 28, 2015 14:30
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nominal posted:Thirding the Salt Cured Pig recommendation. In particular, follow it and check for events in your area, they're infrequent (and expensive) but are full of good, friendly, people who love feeding other people ridiculous food and booze and also love talking about how they made the stuff that they're feeding you. I've been wondering this actually, if you're in to the charcuterie stuff maybe you can help. I'm a big fan of basically all kinds of charcuterie, sausages both fresh and dry, stinky feet moldy ones, rillettes, confits, fancy spanish ham, prosciutto, stuff from polish sausage shops i don't even know the name of, all of it. Even crazy good stuff like chinese dried scallops shark fins and abalone from hong kong. Basically if it was alive and then you preserve it somehow its gonna be delicious. I've read this thread for a while and am really thinking about doing some of my own stuff with a little fridge or whatever people do but your post reminded me of something I don't think the thread has covered, do you know or does n e one kno how too maej uncured bacon wit celery?
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Nov 3, 2017 05:47
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