Vindii
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Post by Vindii on Nov 19, 2011 21:40:40 GMT -6
I went to a tour at Bolzano Artisan Meats. They call it charcuterie school. bolzanomeats.comLearned a lot about how salami is made. Took some pics with my phone. Scott the owner. Good guy. Knows a lot about curing meat. They used to make prosciutto and pancetta but they needed the room for the salami so that’s all they make now. Here’s the salami room. He said they do salami in 1000 lb batches. Takes about a month from start to finish. We got to sample 5 different kinds. All were good and some were really good. Much better than standard store stuff. He uses celery juice powder instead of cure. He said they are basically the same thing. These are what I bought. Going to smoke some cheese to go with tomorrow.
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Post by keymaster on Nov 20, 2011 7:39:21 GMT -6
Very interesting!! Did they go much into how he controlled the Temperature and humidity in the drying rooms? And why all that foil? Looks like he uses a walk-in cooler shell with a window style air conditioner. Thanks for sharing your tour!!!
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Post by Cajunate on Nov 20, 2011 8:38:39 GMT -6
Pretty cool! I wish there was something like that here.
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Vindii
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Post by Vindii on Nov 20, 2011 17:12:45 GMT -6
Did some sampling today. Chopped some up and used as a filling for some ABT's too.
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Vindii
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Posts: 425
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Post by Vindii on Nov 21, 2011 8:58:17 GMT -6
Very interesting!! Did they go much into how he controlled the Temperature and humidity in the drying rooms? And why all that foil? Looks like he uses a walk-in cooler shell with a window style air conditioner. Thanks for sharing your tour!!! He said that the unit he had to get to control the temp and humidity he had to order for Italy. You cant see it in these pics but its almost 3-4 time the size of a window AC unit. I asked about the foil and he said he was trying to get the mold to start to grow and the foil somehow helped this. I assume it comes off after that mold starts to take off.
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Post by jimz on Nov 21, 2011 17:13:54 GMT -6
Very interesting Vin, would of loved to have been there and enjoy the learning experience-JimZ
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