CURED MEATS

Working at cioppinos gave me an opportunity to learn to make the majority of cured meats and here are some of the work we did in the past 2 years.

Curing Brine

This is a mixture of peter salt coarse salt star anise, cinnamon, mustard seeds, juniper berries fennel seeds & dried onion.

first casing for bresaola

This Casing Is The Intestine Of Beef That We Place The Eye Of round that was in the brine in this casing and we tie the ends and make some holes for moisture to escape and then we put the final casing and then hang it for 12-16 weeks until the meat is firm.

This is the final casing for the bresaola and then it is dried in the fridge at 7 to 10 degrees for 12-16 weeks.

Jamon Iberico

the finest quality of ham that gets final aged in our fridges and then is served sometimes with tableside carving.

Bresaola & Soppressata

one the right is bresaola, While many Italian cured meats are made from pork, this option is made from beef, giving it a deep red color. This cured meat is air-dried, salted and aged. This, combined with the lean meat, gives it a dry texture. Bresaola can be served as part of an antipasto. one the left is Soppressatamade from pressed pork and can include a variety of cuts, some more desirable than others. The pork is then combined with a variety of spices and herbs that vary by region, and it is an excellent choice for sandwiches or for a meat board.