I’ve been learning from the hog all week it seems. It just keeps giving. Making salami, curing all parts. Tenderloin and loin and coppa. I’ve made a lot of fresh sausage and the headcheese is underway, the last of the hams are coming off the cure.
Including this one, a portion of the ham, from the culo, stuffed into the pig’s bladder, which James and I blew up to dry earlier in the week. Once it had dried in its expanded shape, I reconstituted it in water, cut it open, and sewed up the salted ham inside. I’ll do my best to tie it up neatly so that it will hang well.
I’ll keep an eye on it, but figure it will cure in about 6 months. What a wonder the pig continues to be.
If you liked this post on pig’s bladder & salumi , check out these other links:
- Heath Putnam and his blog called Wooly Pigs
- A must have book in your kitchen Charcuterie
- Charcutepalooza, let’s make meat.
© 2011 Michael Ruhlman. Photo © 2011 Donna Turner-Ruhlman. All rights reserved