Prosciutto. Capicola. Pancetta. Lonzino. Bresaola.
I’ve always enjoyed this kind of charcuterie, when it’s done well. In recent years, though, the quality of products in the shops has really declined. It used to be I could find decent prosciutto at our regular grocery, but now I have to go to high-end shops or specialty purveyors to find anything approaching decent quality. Prices, naturally, have skyrocketed as well.
I’ve always wanted to try my hand at charcuterie, but I didn’t have a cave to hang the meat for a year while it aged. Then, a couple of months ago, I heard about a product that allowed me to make charcuterie at home, in my fridge. Reviews were good, so I gave it a try.
Kurt R.A. Giambastiani 