Wednesday, May 17, 2006
DEPT. OF TMI
The first step in making a culatello is boning and removing most of the thigh from the leg of fresh ham, leaving the rounded buttock ("culo" is Italian slang for a rear end).
Cured for several weeks in a mixture of salt, sugar and small amounts of sodium nitrate (also called saltpeter), a preservative, and massaged several times, the meat is spiced with black pepper, tightly encased in a pig's bladder to help maintain its succulence ("creaminess is godliness," or so Mr. Batali says), tied into its characteristic shape and hung up for long, slow aging.
there's lots more (if you're registered)
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The first step in making a culatello is boning and removing most of the thigh from the leg of fresh ham, leaving the rounded buttock ("culo" is Italian slang for a rear end).
Cured for several weeks in a mixture of salt, sugar and small amounts of sodium nitrate (also called saltpeter), a preservative, and massaged several times, the meat is spiced with black pepper, tightly encased in a pig's bladder to help maintain its succulence ("creaminess is godliness," or so Mr. Batali says), tied into its characteristic shape and hung up for long, slow aging.
there's lots more (if you're registered)
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