Charcuterie, the art of cured meats.

I’m sure many of my friends thing I’m crazy when I start talking about hanging cuts of meat in an outdoor shed.
But this is nothing new, people have been creating tasty cured meats this way for hundreds of years.

I started this hobby after my first visit to Buca restaurant in Toronto. I’d been thinking about it for sometime but Buca is just one of the many restaurants returning to old methods of utilizing the entire animal in a “nose-to-tail” fashion. Italians have been enjoying home cured meats for generations so I thought I’d give it a shot.

“The Fall and Spring are great times of year for curing meats, it allows you to maintain high humidity and cool temperatures.”

The easiest cuts of meat to cure are whole muscles such as pancetta (pork belly), coppa (pork shoulder), lonza (pork loin), bresaola (beef tenderloin). All you need to start curing is salt, curing salt, seasonings, string and patience. You’ll also need a cool place with high humidity and slight breeze to cure the meat. I made a cage that I hang in a shed at my cottage, it has great ventilation and so far I’ve had great results.

The best sources of information on the topic are Michael Ruhlman’s books Salumi and Charcuterie. There are also a plethora of videos on youtube outlining the process.

If you need inspiration, search pinterest for charcuterie, but don’t do it if you’re hungry.


7 thoughts on “Charcuterie, the art of cured meats.

    • Actually, it only takes a few weeks for what I do (coppa, salami, pancetta). It needs to lose 30% of its weight. I usually starting hanging it around mid to late September and they’re done in November. Things like prosciutto could take a year.

      Liked by 1 person

  1. My Italian family falls right into this stereotype and cures all their own meats, which I unfortunately do not eat. I can, however, appreciate the art/dedication that goes into it!


  2. There are fewer things in life I love more to eat than a beautiful platter of home-made choriço, persuitto or sausage with some freshly baked bread, some amazing cheese and fruits.


Tell me what you think

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s