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| Lamb Prosciutto |
Cure Lamb Prosciutto. Med Lamb flavor and just delicious. Must love Lamb to like this Prosciutto.
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| Duck Prosciutto |
Amazing Prosciutto. The texture and flavor above the top.
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| Bresaola |
My first Bresaola....Easy to do from the eye of round.
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| Jewish Chorizo |
Simply Amazing all beef chorizo.
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| Bresaola parte seconda ricetta!!! |
Bresaola second time around. Much better than the first.
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| Salumi filetto di manzo |
Salumi filetto di manzo. Just a fancy way of writing in Italian Salumi beef tenderloin.
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| Salumi lombo di manzo |
Salumi lombo di manzo is almost identical to the Filetto but I used the loin instead of the Tenderloin.
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| Rotolo d'anatra |
Rotolo d'anatra, Petto d'anatra affimicata. Smoked Rolled Muscovy Duck. Amazing.
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| Muscovy Duck Prosciutto |
Muscovy Duck Prosciutto. I used De Provence for the seasoning.
Amazing Duck that has subtle overtones of Maple.
An Apricot infused Duck Salumi... amazing!!!
VealCetta is a Beef version of Pancetta. Belly of the Calf, cured and rolled.
My Salami has a first name and it's Multi-Cultural.
Dry Cured Duck Salami with Apricots and Apricot Brandy.
Ottomans Basturma- an old fashioned cured spicy meat made with modern techniques.
Rib-Eye-Cap turned into a cured piece of heaven.
A beef version of Pancetta
Veal Breast rolled and smoked to taste like Ham.
Duckcetta!!!!!
Another Amazing Salume by yours truly. Smoked and SV.
Boneless Leg of Lamb made to taste like Ham.
Middle Eastern Flavors meet the NW.
Heavily/Heavily Jewish Garlic Sausage…
Using beef cheeks to make Guanciale.
Brats made with with Beer and cheese…beer was not only homemade but was Belgium too.
Using unique spices to create an awesome salumi…. 5 months to make. Made with Beef of Loin.
Middle Eastern Salumi made with the Beef of Loin….. 5 months to make.
Reminiscent of Candain Bacon and Hamsteak. Damn good.
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| The Rebbe's Ham |
Amazing Duck that has subtle overtones of Maple.
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| Duck DeHaan |
An Apricot infused Duck Salumi... amazing!!!
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| VealCetta |
VealCetta is a Beef version of Pancetta. Belly of the Calf, cured and rolled.
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| Multi-Culutral Salami |
My Salami has a first name and it's Multi-Cultural.
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| Dry Cured Duck Salami |
Dry Cured Duck Salami with Apricots and Apricot Brandy.
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| Ottomans Basturma |
Ottomans Basturma- an old fashioned cured spicy meat made with modern techniques.
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| Lox |
My Take on LOX!!!
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| Di Manzo Salumi |
Very spicy Salumi
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| Rib-Eye-Cap-Quasi-Salumi |
Rib-Eye-Cap turned into a cured piece of heaven.
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| BOVICETTA |
A beef version of Pancetta
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| Vam aka Veal tasting Ham |
Veal Breast rolled and smoked to taste like Ham.
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| Bavagool aka Gabagool |
Bavagool aka Gabagool aka Capocollo
Traditional Pork product but reinvented by me using Beef shoulder.
Malto Caldo Vitello.... aka Spicy Veal. I took a veal breast and made a Salumi.
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| Malto Caldo Vitello |
Malto Caldo Vitello.... aka Spicy Veal. I took a veal breast and made a Salumi.
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| Duckcetta |
Duckcetta!!!!!
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| Finocchiona-Calabrese Chili Salume |
Another Amazing Salume by yours truly. Smoked and SV.
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| Lamshinke (Ham-Tasting-Lamb) |
Boneless Leg of Lamb made to taste like Ham.
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| Gidoshian Sausage (Lamb & Beef) |
Middle Eastern Flavors meet the NW.
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| KNOBLEWURST |
Heavily/Heavily Jewish Garlic Sausage…
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| BEEF GUANCIALE |
Using beef cheeks to make Guanciale.
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| Belgian-Beer-Brats |
Brats made with with Beer and cheese…beer was not only homemade but was Belgium too.
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| Pastourma of the Harbor |
Using unique spices to create an awesome salumi…. 5 months to make. Made with Beef of Loin.
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| Sujuk Salumi |
Middle Eastern Salumi made with the Beef of Loin….. 5 months to make.
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| Cured Lamb Medalions |
Reminiscent of Candain Bacon and Hamsteak. Damn good.
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