The Explorations of a Gastrochemist

...because science can be delicious.

  • Beginner’s Guide
  • Wurst Adventure
  • Charcuterie
  • Preservation
  • Science
  • Molecular Gastronomy
  • All Projects
You are here: Home / Charcuterie

Charcuterie

Meat curing is a fun adventure to embark upon. The process of making cured meats at home is both an art and a science. We are able to draw on historical practices in order to guide our modern day experiments. Historically, the process of making cured meats was like an art, the masters of which used information and processes that were passed down the generations. Today, we are able to use modern scientific knowledge and techniques to expand the boundaries of what is made and enjoyed.

In my culinary journey, I try to use my scientific knowledge to inform my decision making process. I make hypotheses about what will happen, and use my kitchen as a test lab. Not everything I try works; there are often failures, which serve to teach me more about the processes I am investigating. These failures only help me to get closer to a superior end product, and must be considered part of the process. Meat curing truly is a grand adventure, and will reward those who take the time and effort to excel at it.

I have created primer pages that discuss the basics of meat curing. I have broken them down into the two main categories of charcuterie: whole muscle cured meats (think prosciutto or bresaola) and salami (think soppressata or chorizo). To read the primers, click the buttons below. Continue down the page for posts on more specific projects. 


Whole Muscle Cured Meat Basics
Salami Basics


Lamb Salami

For this project, I decided to make a 100% lamb salami using trim left over from butchering out the lamb culatello from a leg of lamb, discussed in a previous post. A lot of times, lamb salami uses pork fat due to its mild flavor and low slip melting point which helps it to “melt…

Read More »

Lamb Culatello

In this post, I will go through the basic process of making lamb culatello. Similar to a pork culatello, this is made by taking the rear leg of the animal, carefully deboning it, and carving out the culatello cut. This is then dry cured and aged until it has lost at least 30% of its…

Read More »

American Breakfast Sausage

Is anything more American than starting a weekend morning with some breakfast sausage? This is just a simple straightforward “better than Jimmy Dean” American Breakfast Sausage recipe you can make for a breakfast on a crisp fall day. First Step: Get yourself a nice piece of pork and cut it into cubes. I like to…

Read More »

Ficazza

Name: Ficazza or Sazinella or Salame di Tonno Region: Sicily, particularly the Trapani region, in places such as the island of Favignana History: Sicily has a long history of tuna fishing… particularly on the west coast by the city of Trapani. The city of Trapani, originally founded by the Phoenicians, has a long history as…

Read More »

Coppa Calabrese

Name: Coppa Calabrese This is going to be a simple post, detailing how to make what is probably my favorite cured meat, coppa, in the calabrese style. The meat: To make a coppa, you need to either purchase or butcher the collar roast for a pig. Some butchers/farms can sell you the “collar roast” that…

Read More »

Strolghino

As Halloween has come and passed, the most witchy of all the salami has been on my mind. Strolghino is usually a thin salami that is made using trimmings from the culatello, and eaten after only a few weeks of aging. Its name is thought to derive from the dialect word “strolga” which translates to…

Read More »

Culatello

“And if you don’t know, now you know.” -The Notorious B.I.G.   Culatello and Fiocco di Prosciutto (…plus the Rumpetto) While most people like prosciutto, only those who really know, know of and enjoy culatello. Culatello is often referred to as the heart of the Prosciutto. It is created when you take the freshly cut…

Read More »

Prosciutto

“This is it. The big one. The one we’ve all been waiting for.” -Oliver Wood When I was a kid, I begged my parents to buy me lunchables; instead, they stocked my brown paper bag with prosciutto, mortadella, and crackers. In high school, prosciutto and arugula sandwiches became my daily lunch and pre-sports snack. When…

Read More »

Perfect Nova Lox

Okay. Here it is. The simplest, best way to make real nova lox at home. I’ve made lox a number of different ways throughout the years, many of which have been chronicled here (3-step Lox, Quick Lox, etc…). But I have finally perfected the simple 2 step, equilibrium cured nova lox, and I think it’s…

Read More »

Spanish Style Chorizo

Chorizo! Chorizo! Chorizo! There are so many different kinds of chorizo that it can be hard to know where to begin when talking about chorizo. Some chorizo, such as Mexican style chorizo, is a fresh sausage that is great to crumble and cook with eggs for breakfast. Fresh sausage chorizo are great and can liven…

Read More »

‘Nduja

‘Nduja (en-DOO-yah)  wanna do something fun today? Make ‘nduja! If you’re looking for something that is the opposite of subtle, that will kick you in the face and leave you smiling, look no further. ‘Ndjua is a fatty, fiery hot, smoked, spreadable salami that is perfect on some crusty Italian bread or as base for…

Read More »

Pancetta Arrotolata

Previously, I have discussed the different types of pancetta that are commonly made. You can read more about it in my post here. The take away points are that pancetta can either be semi-dried or fully-dried, made either flat (Tesa) or rolled (arrotolata). I prefer the fully dried version of pancetta, so here I made…

Read More »

More Posts from this Category

  • Instagram

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress