Holy cats fur!

New Shots of the Curing Facility

Went up to the facility today to drop some stuff off and pick up a few new things that were ready, as you can see with all the pictures lately, i gotmyself a new camera!

Here's just some various salami.

A whole wack load of little guys

This is Alfredo Santangelo standing in front of a few of his proscuits!

Some Capicollo's and soprassatta

Bison Blueberry, ive been out for a while and im sure this batch wont last long either.

Caraway and dill salami, almost ready, perfect mold right now.

This is Tony's original prosciutto press he sold 25 years ago (pictured below). Alfredo bought it back from this guy to try and get it working again. This is a piece of history. They dont make em like this anymore!

Prosciutto's salting

These ones are Tony's.

And here's Tony, the italian old schooler still banging out prosciutto!

Alas, all the boys who make this possible.

Curing Room Update

Although i only get to spend a very minimal amount of time in this room, it is my favorite part of the week. The smell, the look, the constant squeezing of cured meats to access whats ready or soon to be cherry picked. 

Most animals in the animal kingdom are represented in these pictures... i'm sure you can guess which one is the N'duja. 

I harvested some really nice horse with clove and chili yesterday so look for it on your board this week. Our prosciutto's are still a ways away but hopefully they will be tasty.