Going to run this tank, but it's missing something. Maybe more weathering, or some add-ons. I feel like I've added lots of rust and mud, but then when I step back it seems underwhelming.
Started my first Culatello today. Really looking forward to seeing how this turns out.
Today we have a prosciutto that has been in the chamber for about 19 months and has only lost 15% of it's weight. The smell is fantastic, the funky, nutty prosciutto that you love. The outside edges feel firm but the inside around the bone still feels pretty soft. I'm going to put fresh sugna on it and give it 6 more months. Also picture it is a piece of guanciale that got forgotten about and I can't find any notes on. I think it's been in there for 6 month. Looks closer to lardo.
Fist Coppa
So it's been the the chamber for 6 month, and only lost 28% started at 1929g. Some spots feel like they might have some case hardening. I decided to cut into anyway, and was surprised to see so much fat. These were some fatty pigs. I guess my questions are thus, should I put it back in the chamber and or is it ok to eat now?