Ham, dry-cured for eight months, removed from bladder (this photo by iPhone, the ones below are by Donna)
On a recent trip to Charleston, SC, to promote
Twenty, my first stop, thanks to a tweet from
Ideas In Food was to the kitchen of
Cypress, where chef
Craig Deihl gave me a truly impressive tasting of his dry cured meats and sausages. Damn they were good—highly recommend you wonderful folks in Charleston stop in for a taste. One of the items he sliced for us he called "knuckle."
Now one of the hardest parts of understanding salumi is getting a handle on terminology. When I inquired further he used the Italian term, fiocco, which is a name for a boned portion of the ham (the other larger boned cut is called culatello). The above cut ...
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