Inevitable

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Happy New Year!

3yr ⋅

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My 1st 2021 sample: Cold Smoked Bourbon American Basturma - Point and Flat

3yr ⋅

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Experiment - Shio Koji P.Nalgiovense Cold Smoked Bresaola - Success!

3yr ⋅

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First Tete de Moine - success!

3yr ⋅

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Coppa Adobada vs Shio Koji, Mugnanos, Fuet, cheeses. All hand made except the cheese knife &crackers

3yr ⋅

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3 week Manchego & 3 month Mahon: olive oil+pimenton day

3yr ⋅

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Beef short loin subprimal: Koji New York Strip

3yr ⋅

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Cold smoked Mangalitsa Rumpetto

3yr ⋅

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Cheese night!

3yr ⋅

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Whole muscle curing chamber

3yr ⋅

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Appenzeller recipe with pH markers

2yr ⋅

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Cold smoked Mahon recipe with pH markers

2yr ⋅

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2 Year Mangalitsa whole belly Pancetta Steccata Affumicata Arrotolata -the meat that would not die

4yr ⋅

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Bird's Eye & Coffee ziptied Pancetta Arrotolata

4yr ⋅

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Koji shootout: Koji Tane vs Shio Koji vs Rice Koji

4yr ⋅

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Shio Koji Mangalitsa Lomo, Smoked-salt Chorizo Riojano and Fuet-cchiona, Salchichon de Curcuma, Soppressata

4yr ⋅

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Bloomed Koji Bresaola

4yr ⋅

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Pastramturma (Cold-smoked Pastrami-pickled Basturma-cemen-coated Brisket, plus pepperoni)

4yr ⋅

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Friend’s Baby Shower: Urutan, Chorizo Riojano, Finocchiona, Sujuk, Black Garlic Fuet, Salami Milano

4yr ⋅

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Got this out of the drying chamber just in time for Thanksgiving

5yr ⋅

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Charcuterie platter for my birthday party: Mortadella, Salami di Genoa, Pepperoni, smoked cheddar (6 months, 12 months), Sopressata, Salchichon, Urutan (left to right, all home made)

5yr ⋅

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Basturma, Lomo picado, Mortadella, Chorizo Riojano, Salchichon, Salami D’Agnello, Polish cold smoked, Black Garlic Fuet, Soppressata

5yr ⋅

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Gochuragu Lomo Fino, Gornooryahovski Sudzhuk, Maple Syrup Botifarra Dolca, Salami Milano (Clockwise)

4yr ⋅

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Charcuterie sampler for a team event: Fuet, Chorizo Riojano, Black Garlic Fuet, dry cured Kiełbasa, Soppressata, Salami Genoa, Urutan, Salchichon and Morcilla achorizada

5yr ⋅

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Blag Garlic Fuet vs Fresh Garlic Fuet

5yr ⋅

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New Year's Eve dinner prequals - Chaource, Cumin Gouda, Stilton (with annatto), Mutschli, Manchego, Butterkase, Alpkase, Cheddar, Shorpshire Blue. Also featured Pepperoni, Hungarian Szegedi Teliszalami, Sudzhuk, American Basturma (cold smoked brisket, flat and point), and Rumpetto

3yr ⋅

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Pressing the last drops of triple fermented Shoyu - Life changing

3yr ⋅

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Morcilla achorizada - Dry cured cold smoked blood sausage with chorizo farce, potatoes, lard and rice

5yr ⋅

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About to finish some lettuce wraps for dinner. Smoked manchego, speck, lomo, cured mortadella, chorizo riojano, bacon, smoked mortadella

5yr ⋅

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Chorizo estilo Riojano - Tasted as good as any I ever had in Spain

5yr ⋅

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Salchichon de Oveja - Lamb Salami

5yr ⋅

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Koji shootout: Koji Tane vs Shio Koji vs Rice Koji

4yr ⋅

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Got this for Christmas, highly recommended!

5yr ⋅

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Cold Smoked Chuck Roast Basturma

5yr ⋅

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Took advantage of a 24h brisket cook to cold smoke some cheese and home made charcuterie - no smoke goes to waste

5yr ⋅

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