Today I applied the second stage of cure to the prosciutto. After another 15 days comes the incubation process, and waiting another 3 months. I've been gathering some more pork to start another batch of salami in another 2 weeks or so. The one's hanging now should be out of there soon. I'm going to start looking up different flavor profiles to start creating my own flavors for something a little new. The bottom picture is of the N'duja. It really has a great texture and an awesome dark red color. Hoping to put it on the charcuterie plate starring next week. The two pictures on top are of the duck prosciutto.
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