Today I was able to hang the new N'duja. This batch is already looking a lot better than the last. The smoking process was a little different this time around, and to me, I think that's whats gonna make the difference. Doing research on this salami is next to impossible. Alot of recipes that you will find are very vague. It's definitely going to be something worth trying out at the restaurant.
We received a suckling pig in today, and tomorrow I'm going to make some headcheese. Last week we had pate on the salumi plate, this week we had rillettes, next is going to be headcheese.
Also, I was able to post some pictures of the Finocchiona and the Sopressa.
No comments:
Post a Comment