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Sat, Dec 10, 05 at 3:54
Finally the coppacollo is ready to eat! Now to make another one. Braseolo in progress.
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Follow-Up Postings:
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| Absolutely fantastic, lomatia! I can just taste it!! Yum yum yum. What was the verdict concerning taste? I'd also be very interested in a progress report of your Bresaolo. I have had difficulties getting cures around here. But will persevere. I just have to find the right supplier then I'll be making Bresaolo. (I've also been far too busy to search harder. Come January I hope things will quieten down a little around here.) I haven't done any curing and air-drying yet. But have made 2 sausage recipes from that website you posted, and 3 other varieties of sausages. There are now about 5-6 kilos of different beef sausages in our freezer. Thanks for posting the website and your baby photos! :) |
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| Andrea, tastes great but is a little bit salty. Better too much salt than too little though. I saw some for sale today $29.99/kg. The braseolo (I used topside)is ready to 'stuff' next Wednesday. Still sealed up in the fridge. I sourced some juniper berries and added them. Maybe I make one of each meat type for tommie fest!  |
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