A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon.
Wednesday, July 21, 2010
My Meat is coming home to roost- finished basturma and T&T Coppa
so here it is.. what started as a 6.85lb hunk of beautifultails and trotters coppa is now a 5lb hunk of beautiful man meat!! This is spicy cured goodness, and I'm looking forward to cutting into it.
I've also attached a pic of a basturma that I started a little after the Coppa. Nothing special here, just a nice 3lb hunk of eye of round, cured and ready to eat.
Since I have a lardo ready to go as well, I think I'm going to be hosting a "tasting party" at my house in the near future, and will be inviting local wine and charcuterie fans to come over and eat my meat ( and pickles ).