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Thread: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

  1. #1
    Je▀us Guest

    Default Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    Brought the Prosciutto in from the verandah to try today. It's been
    hanging for about three weeks now:

    http://i26.tinypic.com/30b3hj4.jpg

    Cut a few slices to try. Seriously, it's delicious! Anyone who is
    partial to duck or prosciutto should try this, it's so easy to do.
    Just looking at it, it looks to me if it could use a little more aging
    - but then I'm comparing it to 'norma'l prosciutto...

    http://i29.tinypic.com/25foe1d.jpg

    I think I'll be doing this on a regular basis in future - but
    hopefully with some bigger duck breasts (cue breast joke...).

    It is very 'moreish'. I hung it back up lest I was tempted to eat a
    whole one for lunch

  2. #2
    Omelet Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    In article <[email protected]>,
    Je?us <[email protected]> wrote:

    > Brought the Prosciutto in from the verandah to try today. It's been
    > hanging for about three weeks now:
    >
    > http://i26.tinypic.com/30b3hj4.jpg
    >
    > Cut a few slices to try. Seriously, it's delicious! Anyone who is
    > partial to duck or prosciutto should try this, it's so easy to do.
    > Just looking at it, it looks to me if it could use a little more aging
    > - but then I'm comparing it to 'norma'l prosciutto...
    >
    > http://i29.tinypic.com/25foe1d.jpg
    >
    > I think I'll be doing this on a regular basis in future - but
    > hopefully with some bigger duck breasts (cue breast joke...).
    >
    > It is very 'moreish'. I hung it back up lest I was tempted to eat a
    > whole one for lunch


    Fascinating... I have to wonder how that'd be with lamb breast! It's
    been cheap here lately at $1.47 per lb.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  3. #3
    Je▀us Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Wed, 28 Jul 2010 22:52:43 -0500, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > Je?us <[email protected]> wrote:
    >
    >> Brought the Prosciutto in from the verandah to try today. It's been
    >> hanging for about three weeks now:
    >>
    >> http://i26.tinypic.com/30b3hj4.jpg
    >>
    >> Cut a few slices to try. Seriously, it's delicious! Anyone who is
    >> partial to duck or prosciutto should try this, it's so easy to do.
    >> Just looking at it, it looks to me if it could use a little more aging
    >> - but then I'm comparing it to 'norma'l prosciutto...
    >>
    >> http://i29.tinypic.com/25foe1d.jpg
    >>
    >> I think I'll be doing this on a regular basis in future - but
    >> hopefully with some bigger duck breasts (cue breast joke...).
    >>
    >> It is very 'moreish'. I hung it back up lest I was tempted to eat a
    >> whole one for lunch

    >
    >Fascinating... I have to wonder how that'd be with lamb breast! It's
    >been cheap here lately at $1.47 per lb.


    If I had some fresh lamb breast here right now, I'd be inclined to
    give it a try. Lamb doesn't seem to be very popular for such things,
    but I've not heard of any reason why it wouldn't work.

    Dinner tonight:
    The g/f is coming over tonight to stay a few days (she lives a couple
    of hours away). So I've just put the Dutch oven on the wood stove...
    slow cooking a braise of sorts - duck legs, carrots, onions, potatoes
    in white wine. Should be just about ready when she gets here. The
    house smells pretty good

  4. #4
    A Moose In Love Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Jul 28, 11:52*pm, Omelet <ompome...@gmail.com> wrote:
    > In article <gus156p9ku5d3c08frv3qifdfner2bs...@4ax.com>,
    >
    >
    >
    >
    >
    > *Je?us <n...@all.invalid> wrote:
    > > Brought the Prosciutto in from the verandah to try today. It's been
    > > hanging for about three weeks now:

    >
    > >http://i26.tinypic.com/30b3hj4.jpg

    >
    > > Cut a few slices to try. Seriously, it's delicious! Anyone who is
    > > partial to duck or prosciutto should try this, it's so easy to do.
    > > Just looking at it, it looks to me if it could use a little more aging
    > > - but then I'm comparing it to 'norma'l prosciutto...

    >
    > >http://i29.tinypic.com/25foe1d.jpg

    >
    > > I think I'll be doing this on a regular basis in future - but
    > > hopefully with some bigger duck breasts (cue breast joke...).

    >
    > > It is very 'moreish'. I hung it back up lest I was tempted to eat a
    > > whole one for lunch

    >
    > Fascinating... *I have to wonder how that'd be with lamb breast! *It's
    > been cheap here lately at $1.47 per lb.
    > --
    > Peace! Om
    >
    > Web Albums: <http://picasaweb.google.com/OMPOmelet>
    > *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. *--Alex Levine- Hide quoted text -
    >
    > - Show quoted text -


    Hey Om! You do a root canal without freezing? You're so tough, KFC
    decided to abort your ass. I had a spinal tap done in 1975 so there
    you idiotic twit.

  5. #5
    Bob Terwilliger Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    Je▀us wrote about lamb prosciutto:

    > If I had some fresh lamb breast here right now, I'd be inclined to
    > give it a try. Lamb doesn't seem to be very popular for such things,
    > but I've not heard of any reason why it wouldn't work.


    All the lamb breasts I've gotten were very fatty; I think they'd be better
    for bacon than for prosciutto.

    Bob




  6. #6
    Bob Terwilliger Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    Self-styled "A Moose In Love" wrote:

    > Hey Om! You do a root canal without freezing? You're so tough, KFC
    > decided to abort your ass. I had a spinal tap done in 1975 so there you
    > idiotic twit.


    I guess now we know who the moose loves.

    Bob




  7. #7
    ViLco Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    Je▀us wrote:

    > Brought the Prosciutto in from the verandah to try today. It's been
    > hanging for about three weeks now:
    >
    > http://i26.tinypic.com/30b3hj4.jpg
    >
    > Cut a few slices to try. Seriously, it's delicious! Anyone who is
    > partial to duck or prosciutto should try this, it's so easy to do.
    > Just looking at it, it looks to me if it could use a little more aging
    > - but then I'm comparing it to 'norma'l prosciutto...
    >
    > http://i29.tinypic.com/25foe1d.jpg
    >
    > I think I'll be doing this on a regular basis in future - but
    > hopefully with some bigger duck breasts (cue breast joke...).
    >
    > It is very 'moreish'. I hung it back up lest I was tempted to eat a
    > whole one for lunch


    It looks wonderful! How were the temperature and humidity where you hung it?
    --
    Vilco
    And the Family Stone




  8. #8
    Food Snob« Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Jul 30, 3:55*am, "ViLco" <villi...@tin.spam> wrote:
    > Je▀us wrote:
    > > Brought the Prosciutto in from the verandah to try today. It's been
    > > hanging for about three weeks now:

    >
    > >http://i26.tinypic.com/30b3hj4.jpg

    >
    > > Cut a few slices to try. Seriously, it's delicious! Anyone who is
    > > partial to duck or prosciutto should try this, it's so easy to do.
    > > Just looking at it, it looks to me if it could use a little more aging
    > > - but then I'm comparing it to 'norma'l prosciutto...

    >
    > >http://i29.tinypic.com/25foe1d.jpg

    >
    > > I think I'll be doing this on a regular basis in future - but
    > > hopefully with some bigger duck breasts (cue breast joke...).

    >
    > > It is very 'moreish'. I hung it back up lest I was tempted to eat a
    > > whole one for lunch

    >
    > It looks wonderful! How were the temperature and humidity where you hung it?


    So you think his duck is well hung.

    > --
    > * Vilco
    > And the Family Stone


    --Bryan

  9. #9
    ViLco Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    Food Snob« wrote:

    >> It looks wonderful! How were the temperature and humidity where you
    >> hung it?


    > So you think his duck is well hung.


    ROTFL
    --
    Vilco
    And the Family Stone




  10. #10
    Je▀us Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Je▀us wrote about lamb prosciutto:
    >
    >> If I had some fresh lamb breast here right now, I'd be inclined to
    >> give it a try. Lamb doesn't seem to be very popular for such things,
    >> but I've not heard of any reason why it wouldn't work.

    >
    >All the lamb breasts I've gotten were very fatty; I think they'd be better
    >for bacon than for prosciutto.


    True. Don't hear a lot about lamb being used for such things. Then
    again, the right cut (perhaps not breast) from some good quality lamb
    may well work.

  11. #11
    Je▀us Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Fri, 30 Jul 2010 10:55:43 +0200, "ViLco" <[email protected]> wrote:

    >Je▀us wrote:
    >
    >> Brought the Prosciutto in from the verandah to try today. It's been
    >> hanging for about three weeks now:
    >>
    >> http://i26.tinypic.com/30b3hj4.jpg
    >>
    >> Cut a few slices to try. Seriously, it's delicious! Anyone who is
    >> partial to duck or prosciutto should try this, it's so easy to do.
    >> Just looking at it, it looks to me if it could use a little more aging
    >> - but then I'm comparing it to 'norma'l prosciutto...
    >>
    >> http://i29.tinypic.com/25foe1d.jpg
    >>
    >> I think I'll be doing this on a regular basis in future - but
    >> hopefully with some bigger duck breasts (cue breast joke...).
    >>
    >> It is very 'moreish'. I hung it back up lest I was tempted to eat a
    >> whole one for lunch

    >
    >It looks wonderful! How were the temperature and humidity where you hung it?


    We are at the tail end of winter here, average max. temps have been
    around 12░C (░53F), quite mild compared to how it usually is at this
    time of year. Humidity is fairly low. Nil flies or other bugs to spoil
    the meat. All I did was hang them on the clothes line on the back
    verandah. Come summer time, I'll have to construct a 'meat safe' to
    keep the pests away. Apart from that, I'll stick to the same procedure
    in future.

    Have a try at making your own ViLco, it's very easy! You just have to
    ensure you pay attention to detail in preparation and I can't see how
    you could go wrong

    Shopping day tomorrow, time to get supplies... which means I have to
    go into 'civilisation'. Sigh I'm hoping to come across a decent leg
    of free range pork for the next Prosciutto project.

  12. #12
    Je▀us Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Je▀us wrote about lamb prosciutto:
    >
    >> If I had some fresh lamb breast here right now, I'd be inclined to
    >> give it a try. Lamb doesn't seem to be very popular for such things,
    >> but I've not heard of any reason why it wouldn't work.

    >
    >All the lamb breasts I've gotten were very fatty; I think they'd be better
    >for bacon than for prosciutto.


    True. Don't hear a lot about lamb being used for such things. Then
    again, the right cut (perhaps not breast) from some good quality lamb
    may well work.

  13. #13
    Giusi Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)


    "Je▀us" <[email protected]> ha scritto nel messaggio "ViLco"
    <[email protected]> wrote:
    >>> Brought the Prosciutto in from the verandah to try today. It's been>>>
    >>> hanging for about three weeks now:


    >>>
    >>> I think I'll be doing this on a regular basis in future - but>>>
    >>> hopefully with some bigger duck breasts (cue breast joke...).


    >>It looks wonderful! How were the temperature and humidity where you hung
    >>it?

    >
    > We are at the tail end of winter here, average max. temps have been>
    > around 12░C (░53F), quite mild compared to how it usually is at this
    > time of year. Humidity is fairly low. Nil flies or other bugs to spoil>
    > the meat. All I did was hang them on the clothes line on the back
    > verandah. Come summer time, I'll have to construct a 'meat safe' to> keep
    > the pests away. Apart from that, I'll stick to the same procedure
    > in future.


    That's about what it's like here in Umbria when the neighbors cuere pork
    prosciutto, or maybe it's a bit colder here. They hand so many things in
    the cantina to cure, but they use thin muslin loosely tied into a sack to
    keep insects and mice off. Then they come into the kitchen in really
    traditional homes, but my modern enighbors never bring it in.

    Lamb is always more expensive than even hand reared pork IME. I have in the
    past made lamb sausages, but curing pieces is something I'm probably not
    going to do. Guanciale of pork OTH is really worth doing, considering how
    difficult it can be to get it sometimes even here... or at least the quality
    I like.



  14. #14
    Omelet Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    In article <[email protected]>,
    Je▀us <[email protected]> wrote:

    > On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
    > <virtualgoth@die_spammer.biz> wrote:
    >
    > >Je▀us wrote about lamb prosciutto:
    > >
    > >> If I had some fresh lamb breast here right now, I'd be inclined to
    > >> give it a try. Lamb doesn't seem to be very popular for such things,
    > >> but I've not heard of any reason why it wouldn't work.

    > >
    > >All the lamb breasts I've gotten were very fatty; I think they'd be better
    > >for bacon than for prosciutto.

    >
    > True. Don't hear a lot about lamb being used for such things. Then
    > again, the right cut (perhaps not breast) from some good quality lamb
    > may well work.


    My mom used to purchase lamb breast (as it's the only lamb around here
    that is actually affordable!) and roast it high on a rack to render most
    of the fat out of it.

    Then she would make the most divine shepherds stew out of it with
    onions, carrots, potatoes, celery, peas, etc.

    It was quite good.

    The rendered fat would set up as hard as candle wax at room temperature!
    We'd re-melt that and mix a bunch of bird seed with it, layer it in a
    square cake pan then cut it up in squares to fit the suet cages for
    feeding to the local birds. Woodpeckers really love those suet cages.
    :-)

    I've recently seen lamb breast at fiesta for under $2.00 per lb. and
    have considered trying to make this again.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  15. #15
    blake murphy Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Mon, 02 Aug 2010 15:40:41 +1000, Je▀us wrote:

    > On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
    > <virtualgoth@die_spammer.biz> wrote:
    >
    >>Je▀us wrote about lamb prosciutto:
    >>
    >>> If I had some fresh lamb breast here right now, I'd be inclined to
    >>> give it a try. Lamb doesn't seem to be very popular for such things,
    >>> but I've not heard of any reason why it wouldn't work.

    >>
    >>All the lamb breasts I've gotten were very fatty; I think they'd be better
    >>for bacon than for prosciutto.

    >
    > True. Don't hear a lot about lamb being used for such things. Then
    > again, the right cut (perhaps not breast) from some good quality lamb
    > may well work.


    sqwertz talked about making lamb bacon here a while back:

    <http://groups.google.com/group/rec.food.cooking/browse_thread/thread/d7a43d2887eb95b5/c544480c926813c8?hl=en&q=lamb+bacon+group:rec.food .cooking+author:sqwertz#c544480c926813c8>

    <http://tinyurl.com/2726pdj>

    your pal,
    blake

  16. #16
    Gorio Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)


    'Je▀us[_14_ Wrote:
    > ;1511049']Brought the Prosciutto in from the verandah to try today. It's
    > been
    > hanging for about three weeks now:
    >
    > http://i26.tinypic.com/30b3hj4.jpg
    >
    > Cut a few slices to try. Seriously, it's delicious! Anyone who is
    > partial to duck or prosciutto should try this, it's so easy to do.
    > Just looking at it, it looks to me if it could use a little more aging
    > - but then I'm comparing it to 'norma'l prosciutto...
    >
    > http://i29.tinypic.com/25foe1d.jpg
    >
    > I think I'll be doing this on a regular basis in future - but
    > hopefully with some bigger duck breasts (cue breast joke...).
    >
    > It is very 'moreish'. I hung it back up lest I was tempted to eat a
    > whole one for lunch


    Would you be willing to share the technique? I've never made prosciutto,
    but have loved it from the deli. Looks delish, man!!




    --
    Gorio

  17. #17
    Je▀us Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Mon, 02 Aug 2010 09:21:41 -0500, Omelet <ompomelet@gmail.com>
    wrote:

    >In article <[email protected]>,
    > Je▀us <[email protected]> wrote:
    >
    >> On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
    >> <virtualgoth@die_spammer.biz> wrote:
    >>
    >> >Je▀us wrote about lamb prosciutto:
    >> >
    >> >> If I had some fresh lamb breast here right now, I'd be inclined to
    >> >> give it a try. Lamb doesn't seem to be very popular for such things,
    >> >> but I've not heard of any reason why it wouldn't work.
    >> >
    >> >All the lamb breasts I've gotten were very fatty; I think they'd be better
    >> >for bacon than for prosciutto.

    >>
    >> True. Don't hear a lot about lamb being used for such things. Then
    >> again, the right cut (perhaps not breast) from some good quality lamb
    >> may well work.

    >
    >My mom used to purchase lamb breast (as it's the only lamb around here
    >that is actually affordable!) and roast it high on a rack to render most
    >of the fat out of it.


    And no doubt was delicious!

    Lamb prices have risen in Australia in recent times, fortunately for
    me there is no shortage of same here in Tasmania and I always keep a
    few on the property.. Matter of fact, there are plenty of semi-wild
    sheep here if you know where to look. I tend to go for Hogget or
    Mutton, rather than Lamb myself. More flavour.

    >Then she would make the most divine shepherds stew out of it with
    >onions, carrots, potatoes, celery, peas, etc.
    >
    >It was quite good.


    Oh, that would go down well here today Wet, windy and cold outside
    (well, it is winter here after all).

    >The rendered fat would set up as hard as candle wax at room temperature!
    >We'd re-melt that and mix a bunch of bird seed with it, layer it in a
    >square cake pan then cut it up in squares to fit the suet cages for
    >feeding to the local birds. Woodpeckers really love those suet cages.


    Great idea.


  18. #18
    Je▀us Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Mon, 2 Aug 2010 12:57:15 -0400, blake murphy
    <[email protected]> wrote:

    >On Mon, 02 Aug 2010 15:40:41 +1000, Je▀us wrote:
    >
    >> On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
    >> <virtualgoth@die_spammer.biz> wrote:
    >>
    >>>Je▀us wrote about lamb prosciutto:
    >>>
    >>>> If I had some fresh lamb breast here right now, I'd be inclined to
    >>>> give it a try. Lamb doesn't seem to be very popular for such things,
    >>>> but I've not heard of any reason why it wouldn't work.
    >>>
    >>>All the lamb breasts I've gotten were very fatty; I think they'd be better
    >>>for bacon than for prosciutto.

    >>
    >> True. Don't hear a lot about lamb being used for such things. Then
    >> again, the right cut (perhaps not breast) from some good quality lamb
    >> may well work.

    >
    >sqwertz talked about making lamb bacon here a while back:
    >
    ><http://groups.google.com/group/rec.food.cooking/browse_thread/thread/d7a43d2887eb95b5/c544480c926813c8?hl=en&q=lamb+bacon+group:rec.food .cooking+author:sqwertz#c544480c926813c8>
    >
    ><http://tinyurl.com/2726pdj>
    >


    Thanks Blake, I'll check that link out.

  19. #19
    Je▀us Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Wed, 04 Aug 2010 11:57:19 +1000, Je▀us <[email protected]> wrote:

    >On Mon, 2 Aug 2010 12:57:15 -0400, blake murphy
    ><[email protected]> wrote:
    >
    >>On Mon, 02 Aug 2010 15:40:41 +1000, Je▀us wrote:
    >>
    >>> On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
    >>> <virtualgoth@die_spammer.biz> wrote:
    >>>
    >>>>Je▀us wrote about lamb prosciutto:
    >>>>
    >>>>> If I had some fresh lamb breast here right now, I'd be inclined to
    >>>>> give it a try. Lamb doesn't seem to be very popular for such things,
    >>>>> but I've not heard of any reason why it wouldn't work.
    >>>>
    >>>>All the lamb breasts I've gotten were very fatty; I think they'd be better
    >>>>for bacon than for prosciutto.
    >>>
    >>> True. Don't hear a lot about lamb being used for such things. Then
    >>> again, the right cut (perhaps not breast) from some good quality lamb
    >>> may well work.

    >>
    >>sqwertz talked about making lamb bacon here a while back:
    >>
    >><http://groups.google.com/group/rec.food.cooking/browse_thread/thread/d7a43d2887eb95b5/c544480c926813c8?hl=en&q=lamb+bacon+group:rec.food .cooking+author:sqwertz#c544480c926813c8>
    >>
    >><http://tinyurl.com/2726pdj>
    >>

    >
    >Thanks Blake, I'll check that link out.


    Very interesting! Lamb bacon... might have to try that out for myself.
    No shortage of Sheep around here, and as bacon is a staple here -
    worth trying. Thanks again Blake (and Sqwertz )

  20. #20
    Je▀us Guest

    Default Re: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

    On Mon, 2 Aug 2010 09:04:21 +0200, "Giusi" <[email protected]> wrote:

    >
    >"Je▀us" <[email protected]> ha scritto nel messaggio "ViLco"
    ><[email protected]> wrote:
    >>>> Brought the Prosciutto in from the verandah to try today. It's been>>>
    >>>> hanging for about three weeks now:

    >
    >>>>
    >>>> I think I'll be doing this on a regular basis in future - but>>>
    >>>> hopefully with some bigger duck breasts (cue breast joke...).

    >
    >>>It looks wonderful! How were the temperature and humidity where you hung
    >>>it?

    >>
    >> We are at the tail end of winter here, average max. temps have been>
    >> around 12░C (░53F), quite mild compared to how it usually is at this
    >> time of year. Humidity is fairly low. Nil flies or other bugs to spoil>
    >> the meat. All I did was hang them on the clothes line on the back
    >> verandah. Come summer time, I'll have to construct a 'meat safe' to> keep
    >> the pests away. Apart from that, I'll stick to the same procedure
    >> in future.

    >
    >That's about what it's like here in Umbria when the neighbors cuere pork
    >prosciutto, or maybe it's a bit colder here. They hand so many things in
    >the cantina to cure, but they use thin muslin loosely tied into a sack to
    >keep insects and mice off. Then they come into the kitchen in really
    >traditional homes, but my modern enighbors never bring it in.


    Normally it's quite a bit colder here, but the past few weeks have
    been relatively mild due to a lot of overcast weather. Still getting
    some frosts but again, quite mild.

    I always remember watching a River Cottage episode where they were
    making Prosciutto and various other things - all basically hanging
    unprotected out in the open - and by the looks of it - not necessarily
    even well protected from rain. There is no way we could do that here
    for most of the year.

    >Lamb is always more expensive than even hand reared pork IME.


    A regional thing, for sure. Lamb is quite cheap here (Tasmania,
    Australia) as there is no shortage of it. Pork is more expensive here,
    albeit not too bad.

    Speaking of Pork, I went into town yesterday to get supplies, tried
    to buy some pork knuckles - none of the butchers I asked had any, as
    nobody wants them in this day and age apparently! One butcher is going
    to put some aside for me when I next go in. Watched some show
    (possibly Australian Food Safari) where some guy roasted some
    knuckles... OMG they looked so GOOD.

    > I have in the
    >past made lamb sausages, but curing pieces is something I'm probably not
    >going to do. Guanciale of pork OTH is really worth doing, considering how
    >difficult it can be to get it sometimes even here... or at least the quality
    >I like.


    I had to look that one up. Looks good Giusi.


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