The many uses of ’nduja - Telegraph

There is a whole wide world of different beans and legumes, from the humble navy bean stewed down to maximum heartiness to the elegant black lentil tossed in a lemon and dill vinaigrette topped with poached salmon. Unfortunately I see a ton of people just dumping some beans out of a can onto a plate and wondering why their McDonald’s cued palates can’t stand them. My dudes, beans are a staple in nearly every culture and they didn’t get that way by unseasoned tinny chalk balls. Here’s how to bean.
Selecting Beans
Beyond skipping over the canned when you can, not all dried beans are created equal. While they have a super long shelf life in regards to safety and not inculcating anything that would give us a food born illness they have a shelf life of about one year max in terms of quality. This means that the dusty bag on the bottom of the shelf in a suburban grocery store full of non bean eaters might do you wrong unexpectedly. Cooking will take longer, they may never actually get creamy, you may have a lot of withered “floaters” that never soften. Your best bet (in the USA) is to hit up stores that cater to Hispanic populations or vegetarians. Bulk bins are a great sign but not 100% necessary. A Mexican grocery store near me has bulk bins of pinto, black beans, and occasionally mayocoba as well as fresh(!) chickpeas on occasion. A trip to whole foods or a natural food store will net me cannelini beans or great northern beans and a whole rainbow of lentils that even when buying fancy pants organic are still cheaper than almost any other food staple. Have an Indian or Ethiopian grocery store near you? Stock the heck up, and grab spices while you are there. More on that later. The only beans I really buy at big box supermarkets are ones that have them stocked near the middle height of the shelf (spots reserved for higher turnover items) and bags of 15 Bean Soup.
Bean Prep
Once you have your beans look them over a bit before you cook them. A quick rinse in a large bowl of water to get any dust or dirt off, make sure there are no small stones mixed in, and toss any withered up floaters you see.
I have taken a lot of J. Kenji Lopez-Alt's great research and food science to heart and he and Daniel Gritzer have a pretty exhaustive bean guide up on Serious Eats if you want the chemistry but the short take away is you only need to soak thicker skinned beans, soaking can take away some of the quality variability if you don’t know if the beans are fresh, soaking can leach away flavor and nutrients of thin skinned beans like black beans, and you should cook your beans with salt.
If you are soaking you want to put your beans in a large container like a bowl or a Cambro, and cover them with cold water that is about twice their height. If you have an inch-thick layer of beans you want two inches of water above them. Let them sit 8 to 24 hours then cook them up.
Don't add acid until after cooking, and if your tap water has a low pH to where you find beans don't seem to get tender you should cook them with a smidge of baking soda. Start off with half a teaspoon per pound of beans in order to not effect the flavor too much, and adjust as needed to figure out hour much you need depending on how hard or soft your water is. (Most people will not have to adjust their water pH though, this is just outlier troubleshooting.)
Bean Cooking Methods
My Granny knew what was up with pressure cookers. And now that they are improved so much with new model stove top ones and electric ones like the Instant Pot where the risk of blowing beans into your ceiling is negligible it’s one of the best investments for any home cook, even outside of the bean diet. If you don’t want to get one though you will need a large pot with a lid on the stove or a dutch oven in a 250F oven with the lid slightly offset.
Pressure cooking lets you skip soaking without consequence more than any other method, even with older beans. You don’t have to worry about evaporation while cooking. It gives you the maillard reaction throughout the liquid unlike a dutch oven which only accomplishes it on the perimeter (and not at all with the slow cooker), and it’s fast. With an electric one you automate the entire process as well.
Pressure cookers allow less evaporation so you will want your bean to water ratio to be less than other methods but soaking comes into play. I’m about 900 feet above sea level. For soaked beans I cover them with one inch of water above the level of the beans, for unsoaked I cover with two inches of water. If you are at a higher altitude unsoaked beans might require more water. For pots and dutch ovens two inches over soaked beans and three inches over unsoaked will be adequate.
Timing will depend on the bean and the method. Smaller beans cook faster, soaked beans cook faster. They’re done when they are creamy inside and firm outside with few exceptions such as red lentils. THe best way is to just check the package or google what type of bean for which method you are using.
Bean Seasoning
Here’s the real rub for me and my real inspiration for writing this. Y’all under season your beans. Entire wars weren’t fought for spice trade routes just so people could forget what a bay leaf was. Your basic template for flavors is going to be Aromatic + Cooking Liquid + Acid. I know it sounds like a lot going on, but frequently one ingredient can cover multiple elements and just two our of three elements will take you far.
Aromatics

• Charred onions or caramelized onions
• Mirepoix or trinity
• Minced garlic and/or ginger
• Fennel
• Herbs such as bay leaves, rosemary sprigs, thyme sprigs, sage, cilantro, parsley, oregano, epazote, tarragon
• Spices such as cumin, cloves, cardamom, turmeric
• Spice blends such as garam masala, Cajun seasoning, Indian curry powder blends, BBQ rubs, Berebere
• Chilis. Jalapeno, serrano, dried guajillo, canned chipotles in adobo, hatch chilies, canned diced green chilies. Just chilies.

Cooking Liquid

• Stock or broth is bare minimum. Get Better than Bouillon or a similar concentrated stock paste if you don’t want to make your own but if you ever buy a rotisserie chicken you should really try making your own. I’ve used miso paste before when I had nothing else on hand.
• A few shakes of Liquid Smoke.
• Canned diced tomatoes (with or without chilies)
• Some shakes of Fish Sauce AKA Nam Pla
• A bit of Worcestershire
• A glug of wine
• Some beer (maintenance mode)

Acid
Once it’s finished cooking a little acid can go a long way. A splash of vinegar, a squeeze of lime or lemon, hot sauce, buffalo sauce, and suddenly the dish has new heights and depths.
Bonus
A bit of chorizo. Nduja. Some thick smoked ham, or even a bone from a smoked ham. A few sausages. A smoked turkey leg. Tasso. Andouille. A few slices of diced bacon. If it’s meaty and salty and you don’t have enough to make a meal of it use it as a flavoring agent in beans.
Storing Cooked Beans
Fridge ‘em for 5 or 6 days without issue in a covered container or freeze them. Beans freeze wonderfully and you can bulk cook these, put some in a quart ziplock bags and freeze them up to 6 months. This is a great way to cycle through different flavors or types if you are getting burnt out.
Bean Flavor Combos

• Black beans + bell peppers, onions, garlic + bay leaves
• Black beans + onions + orange peel + all spice
• Black Beans + cumin and onion + cilantro + lime
• Pinto beans + onion and jalapeno + cumin and epazote
• Pinto beans + bacon + canned green chilies
• Pinto beans + chorizo + cilantro
• Pinto beans + dried chilies + tomatoes + unsweetened cocoa powder + cumin + smoked meat
• Pinto beans + dried guajillio peppers + leftover smoked meat + apple cider vinegar
• Pinto beans + bacon, onion, serrano + can of diced tomatoes + bay leaf, cilantro
• French lentils + garlic, onion, celery + herbes de provence
• French lentils + caramelized onions and bay leaves + white wine vinegar
• French Lentils + dill and tarragon + lemon juice
• Red beans + Cajun seasoning + fish sauce
• Red beans + trinity + bay leaves + tabasco
• Red beans + Cajun sausage + collard greens + vinegar
• Great Northern beans + diced tomatoes + oregano and basil
• Great Northern beans + Italian sausage + apple cider vinegar
• Great Northern beans + mirepoix and garlic + chicken thighs + parsley, bay leaf, cloves + bacon
• Great Northern beans cooked with oregano and fish sauce, drained and mixed with olives, artichoke hearts, lemon juice
• Great Northern beans + diced tomatoes + dill, parsley, oregano, hint of cinnamon
• Chickpeas + diced tomatoes + fish sauce + liquid smoke
• Chickpeas + diced tomatoes + curry powder + ginger and garlic
• Chickpeas + bacon + dried chilies + lime juice
• Chickpeas + garlic and cumin + tahini + lemon juice
• 15 bean soup + Old Bay + sausages + spinach + lemon juice
• Red lentils + cumin, ginger, and garlic
• Red lentils + diced tomatoes + cumin, garlic, and cilantro
• Red lentils + onion, cumin, turmeric + serrano pepper
• Red lentils + onion + curry powder
• Green or brown lentils + jalapeno + turmeric, garlic, ginger + diced tomatoes
• Green or brown lentils + mirepoix + berbere + lemon juice
• Green or brown lentils + berbere + ginger and garlic + fish sauce
• Green or brown lentils + mustard powder + diced tomatoes with chilies + lemon juice
• Mung beans + mirepoix + ginger, cumin, jalapeno + lime
• Mung beans + diced tomatoes + trinity + kale
• Navy beans + ham bone + bay leaf and onion

Go forth and bean.

There is a whole wide world of different beans and legumes for slow carb, from the humble navy bean stewed down to maximum heartiness to the elegant black lentil tossed in a lemon and dill vinaigrette topped with poached salmon. Unfortunately I see a ton of people just dumping some beans out of a can onto a plate and wondering why their McDonald’s cued palates can’t stand them. My dudes, beans are a staple in nearly every culture and they didn’t get that way by unseasoned tinny chalk balls. Here’s how to bean.
Selecting Beans
Beyond skipping over the canned when you can, not all dried beans are created equal. While they have a super long shelf life in regards to safety and not inculcating anything that would give us a food born illness they have a shelf life of about one year max in terms of quality. This means that the dusty bag on the bottom of the shelf in a suburban grocery store full of non bean eaters might do you wrong unexpectedly. Cooking will take longer, they may never actually get creamy, you may have a lot of withered “floaters” that never soften. Your best bet (in the USA) is to hit up stores that cater to Hispanic populations or vegetarians. Bulk bins are a great sign but not 100% necessary. A Mexican grocery store near me has bulk bins of pinto, black beans, and occasionally mayocoba as well as fresh(!) chickpeas on occasion. A trip to whole foods or a natural food store will net me cannelini beans or great northern beans and a whole rainbow of lentils that even when buying fancy pants organic are still cheaper than almost any other food staple. Have an Indian or Ethiopian grocery store near you? Stock the heck up, and grab spices while you are there. More on that later. The only beans I really buy at big box supermarkets are ones that have them stocked near the middle height of the shelf (spots reserved for higher turnover items) and bags of 15 Bean Soup.
Bean Prep
Once you have your beans look them over a bit before you cook them. A quick rinse in a large bowl of water to get any dust or dirt off, make sure there are no small stones mixed in, and toss any withered up floaters you see.
I have taken a lot of J. Kenji Lopez-Alt's great research and food science to heart and he and Daniel Gritzer have a pretty exhaustive bean guide up on Serious Eats if you want the chemistry but the short take away is you only need to soak thicker skinned beans, soaking can take away some of the quality variability if you don’t know if the beans are fresh, soaking can leach away flavor and nutrients of thin skinned beans like black beans, and you should cook your beans with salt.
If you are soaking you want to put your beans in a large container like a bowl or a Cambro, and cover them with cold water that is about twice their height. If you have an inch-thick layer of beans you want two inches of water above them. Let them sit 8 to 24 hours then cook them up.
Bean Cooking Methods
My Granny knew what was up with pressure cookers. And now that they are improved so much with new model stove top ones and electric ones like the Instant Pot where the risk of blowing beans into your ceiling is negligible it’s one of the best investments for any home cook, even outside of the bean diet. If you don’t want to get one though you will need a large pot with a lid on the stove or a dutch oven in a 250F oven with the lid slightly offset.
Pressure cooking lets you skip soaking without consequence more than any other method, even with older beans. You don’t have to worry about evaporation while cooking. It gives you the maillard reaction throughout the liquid unlike a dutch oven which only accomplishes it on the perimeter (and not at all with the slow cooker), and it’s fast. With an electric one you automate the entire process as well. I would recommend buying a pressure cooker before a gym membership with this diet.
Pressure cookers allow less evaporation so you will want your bean to water ratio to be less than other methods but soaking comes into play. I’m about 900 feet above sea level. For soaked beans I cover them with one inch of water above the level of the beans, for unsoaked I cover with two inches of water. If you are at a higher altitude unsoaked beans might require more water. For pots and dutch ovens two inches over soaked beans and three inches over unsoaked will be adequate.
Timing will depend on the bean and the method. Smaller beans cook faster, soaked beans cook faster. They’re done when they are creamy inside and firm outside with few exceptions such as red lentils. THe best way is to just check the package or google what type of bean for which method you are using.
Bean Seasoning
Here’s the real rub for me and my real inspiration for writing this. Y’all under season your beans. Entire wars weren’t fought for spice trade routes just so people could forget what a bay leaf was. Your basic template for flavors is going to be Aromatic + Cooking Liquid + Acid. I know it sounds like a lot going on, but frequently one ingredient can cover multiple elements and just two our of three elements will take you far.
Aromatics

• Charred onions or caramelized onions
• Mirepoix or trinity
• Minced garlic and/or ginger
• Fennel
• Herbs such as bay leaves, rosemary sprigs, thyme sprigs, sage, cilantro, parsley, oregano, epazote, tarragon
• Spices such as cumin, cloves, cardamom, turmeric
• Spice blends such as garam masala, Cajun seasoning, Indian curry powder blends, BBQ rubs, Berebere
• Chilis. Jalapeno, serrano, dried guajillo, canned chipotles in adobo, hatch chilies, canned diced green chilies. Just chilies.

Cooking Liquid

• Stock or broth is bare minimum. Get Better than Bouillon or a similar concentrated stock paste if you don’t want to make your own but if you ever buy a rotisserie chicken you should really try making your own. I’ve used miso paste before when I had nothing else on hand.
• A few shakes of Liquid Smoke.
• Canned diced tomatoes (with or without chilies)
• Some shakes of Fish Sauce AKA Nam Pla
• A bit of Worcestershire
• A glug of wine
• Some beer (maintenance mode)

Acid
Once it’s finished cooking a little acid can go a long way. A splash of vinegar, a squeeze of lime or lemon, hot sauce, buffalo sauce, and suddenly the dish has new heights and depths.
Bonus
A bit of chorizo. Nduja. Some thick smoked ham, or even a bone from a smoked ham. A few sausages. A smoked turkey leg. Tasso. Andouille. A few slices of diced bacon. If it’s meaty and salty and you don’t have enough to make a meal of it use it as a flavoring agent in beans.
Storing Cooked Beans
Fridge ‘em for 5 or 6 days without issue in a covered container or freeze them. Beans freeze wonderfully and you can bulk cook these, put some in a quart ziplock bags and freeze them up to 6 months. This is a great way to cycle through different flavors or types if you are getting burnt out.
Bean Flavor Combos

• Black beans + bell peppers, onions, garlic + bay leaves
• Black beans + onions + orange peel + all spice
• Black Beans + cumin and onion + cilantro + lime
• Pinto beans + onion and jalapeno + cumin and epazote
• Pinto beans + bacon + canned green chilies
• Pinto beans + chorizo + cilantro
• Pinto beans + dried chilies + tomatoes + unsweetened cocoa powder + cumin + smoked meat
• Pinto beans + dried guajillio peppers + leftover smoked meat + apple cider vinegar
• Pinto beans + bacon, onion, serrano + can of diced tomatoes + bay leaf, cilantro
• French lentils + garlic, onion, celery + herbes de provence
• French lentils + caramelized onions and bay leaves + white wine vinegar
• French Lentils + dill and tarragon + lemon juice
• Red beans + Cajun seasoning + fish sauce
• Red beans + trinity + bay leaves + tabasco
• Red beans + Cajun sausage + collard greens + vinegar
• Great Northern beans + diced tomatoes + oregano and basil
• Great Northern beans + Italian sausage + apple cider vinegar
• Great Northern beans + mirepoix and garlic + chicken thighs + parsley, bay leaf, cloves + bacon
• Great Northern beans cooked with oregano and fish sauce, drained and mixed with olives, artichoke hearts, lemon juice
• Great Northern beans + diced tomatoes + dill, parsley, oregano, hint of cinnamon
• Chickpeas + diced tomatoes + fish sauce + liquid smoke
• Chickpeas + diced tomatoes + curry powder + ginger and garlic
• Chickpeas + bacon + dried chilies + lime juice
• Chickpeas + garlic and cumin + tahini + lemon juice
• 15 bean soup + Old Bay + sausages + spinach + lemon juice
• Red lentils + cumin, ginger, and garlic
• Red lentils + diced tomatoes + cumin, garlic, and cilantro
• Red lentils + onion, cumin, turmeric + serrano pepper
• Red lentils + onion + curry powder
• Green or brown lentils + jalapeno + turmeric, garlic, ginger + diced tomatoes
• Green or brown lentils + mirepoix + berbere + lemon juice
• Green or brown lentils + berbere + ginger and garlic + fish sauce
• Green or brown lentils + mustard powder + diced tomatoes with chilies + lemon juice
• Mung beans + mirepoix + ginger, cumin, jalapeno + lime
• Mung beans + diced tomatoes + trinity + kale
• Navy beans + ham bone + bay leaf and onion

Go forth and bean.

Number of People in household: 2 - Myself and my husband
Pets: 1 cat
Average Monthly Grocery Budget: Between probably $400-600 now that we're both working from home...normally I get free breakfast/lunch at my office.
Dietary Restrictions: None
Occupation: Me - Sales Engineer; Him - Project Manager
Location: Chicago, IL
Stores I typically shop at: Trader Joe's, Aldi, Costco
Day 1
7am - Wake up and stretch/check phone for an hour, debating on whether to really wake up or not. My lower back has been giving me issues for the past week or so, so I’m not super pumped to try to get out of bed.
8am - Finally get up and stretch, then feed my cat, Thor. I make my first cup of coffee with a churro-flavored blend my MIL sent me, and add half and half. I cut up a ripe mango and make a giant mess while producing little results. I check emails while sipping coffee and pack up the mango for later. I also make a second cup.
9:30am - Team checkin on zoom. I turn my camera off and make an egg in a hole - my new favorite breakfast. I copy off of Padma Lakshmi’s description of her perfect breakfast and top it with a drizzle of olive oil, coarse salt, pepper, and hot sauce. It’s delicious.
11am - After a client demonstration, I make a cup of peppermint tea with almond milk and a little honey. Play with my cat a bit and my husband teases me about never doing the dishes so I take time to clean up from breakfast.
1pm - Break for lunch. I use up some leftover grilled chicken and roasted sweet potatoes to make a little bowl of sorts with greens, onion, goat cheese, avocado, dried cranberries, and topped with my favorite dressings, Trader Joe’s fat-free balsamic vinaigrette and Garlic Expressions. It’s something different for me during quarantine and it is so satisfying. I clean up then get back to work.
3pm - Mango time - I grab the cut up mango from the fridge. It’s cold and delicious, but I wish there was more.
4pm - My best friend and I take a Peloton ride together. I snack on a few ruffles since my husband left the bag out, then jump on the bike. I do not realize how hard a 20 mins class could be, but I guess the Peloton All-Star ride that featured actual athletes competing on ESPN should be hard. I nearly die on the ride. After, I curse out my friend, take a cool down ride and do a quick strength class, and take a stretching class.
5:30 - Husband and I walk to a farmers market with plans to get mint for the weekend and tamales for dinner. I buy 4 gourmet cookies, and empanada, and the tamale vendor will only take cash, so we leave tamale-less. We stop in a little bodega and grab some jarritos for later.
One of our favorite pizza places just happens to be around the corner, so we decide to just do dinner there since we couldn’t get our tamales. They have a special for 1/2 off lighter beers, so we each order one. We then split an order of mozzarella sticks, packing up 1/3 of the appetizer for home. We each order a second beer, then order a large pizza with nduja sausage, giardiniera, and tetilla cheese (a cheese I’ve not yet tried so of course I have to order it). It is super delicious but we are both so full. He has 2 pieces, I have one, we pack the rest to go. We walked about a mile or so each way, so it’s nice to get a little exercise after a large meal.
8:30pm - It’s really nice out and we just set up new patio furniture, so my husband takes an Oberon outside. I join him with a grapefruit soda water and half of one of the cookies I bought at the farmers market. It’s a strawberry + white chocolate cookie and it’s pretty tasty.
9:30pm - I am wiped by the end of this day. My husband still wants to drink beers outside, but I am content with melatonin and bedtime.
Day 2
6am - Wake up and just check emails in bed. Drift off a bit more while dreading getting up.
8am - Drag out of bed, stretch, feed cat and get water and coffee. Get ready for my first meeting.
10am - Post disaster meeting, I get more coffee and reheat the black bean empanada I got at the farmers market for breakfast.
1pm - I make a half turkey sandwich with jalapeño kettle chips for lunch and finish up work outside on our balcony. Since it’s a holiday weekend, I’m done fairly early but still need to finish up some admin tasks from end of quarter.
4pm - We bought a bunch of kids snacks for a small gathering last weekend and I feel like I need a simple carb before my workout, so I grab gushers, lying to myself about using it to my advantage. I take a Peloton class with a group of friends and completely exhaust myself on the ride. Stretch once again. Have a snack cheese stick and jump in the shower.
6pm - My husband is anxious for cocktail hour to start the holiday weekend. I cut up some pineapple to snack on and he makes me a cocktail in the pineapple - very fancy! It starts to leak everywhere so I have to chug it. This leads to poor choices the rest of the night.
We spend the next few hours hanging outside, having several more drinks, and snacking. We also have snack bags of Doritos so that comes in handy after my second cocktail.
8pm - We heat up leftover mozzarella sticks and pizza from the previous night. I start watching E.T. and can’t finish my glass of wine, so I put myself to bed after the movie.
Day 3
6am - Man, I feel like dog shit. I have a raging headache. I drink almost two full bottles of water and take an excedrine migraine and try to go back to bed.
9am - I start to wake up because my cat is making demon noises, wanting breakfast. I feed him and bum around a bit. I make a cup of blueberry cobbler coffee with half and half and watch YouTube videos.
11am - Going back to my tried and true egg in a hole for breakfast.
12pm - Time to ride again! I spend an hour on the Peloton and my legs feel like lead. I have a beef stick during the ride to try and muster up more energy, and put nuun tablets in my water for electrolytes. Afterward I get a snack cheese stick and stretch.
2pm - My husband made a reservation at a local brewery, so we walk over and hang out for a bit. I’m not in a mood to really drink so I get the lightest beer. It’s ridiculously hot out, so it’s at least nice having something cold. I also get a can of water.
4pm - We stop at home to get ready to go to a friend’s house for a socially distanced hang in their backyard. While getting ready, I snack on some carrots, hummus, and cheez-its. I also have half of one of the gourmet cookies.
5:30 - We get to our friend’s and I have one blueberry lemonade shandy. I drink water the rest of the time and am really tired. I have a few snacks and realize I didn’t really eat a lunch, so I start to get hangry.
8:30 - The group orders burgers from a cool spot called Mini Mott - it’s like Asian fusion with the most delicious burgers. I order the original burger for myself and my husband, and we split an order of truffle fries. The sauce has a distinct soy flavor and is wonderful, but I feel a tad bad for my husband who is allergic to soy and will turn beet red from this meal. Either way, we’re pleased.
9pm - Well now that I’m overly full, I’m really ready for bed. We head home and I immediately head to bed with a melatonin. I can’t party like i used to, especially multiple days in a row.
Day 4
10am - I’m feeling particularly sore from tough workouts this week, so I do some yoga and core for my morning workout.
11am - Hamilton just came out on Disney+, so I decide to turn it on while doing some light cleaning and make breakfast. I make oatmeal with vegan protein powder and top with strawberries, cereal, and maple syrup. The protein powder has stevia and I just can’t get over the fake sugar taste, so I wind up dumping out part of it.
2pm - We meet someone friends at the park for a picnic. I’m not feeling regular picnic food, so we pick up tacos for my husband and a steak burrito for me. I have most of my burrito with a blueberry shandy.
5pm - None of us can believe we held out using the restroom the entire time at the park, but now everyone needs to. We stop back at our apartment for a break, and go up to our communal roof for a bit. I bring a key lime pie gose ale, and it is surprisingly delicious.
7pm - Most of my friends head out, and we hang out on our balcony with one other couple. I have another shandy. We start to get hungry so we opt to go to the Irish bar next door - they have plenty of socially distanced seating on their patio. I get an IPA as my last call, and order the Irish curry chicken with rice. I eat half and bring the rest home.
9pm - We watch fireworks going on around Chicago on the roof for a bit. My husband continues having a few beers while I have water, a peanut butter cookie, and go to bed. These past few days were exhausting, especially after being in quarantine so long! I think my new max for socialization is one day a week.
Day 5
5am - Wake up, realize it is way too early, go back to bed.
10am - I take a Recovery ride on Peloton with a friend, then take a few more short classes just to cool down and focus on really using my core to take pressure off my back. I also down a bottle of water with nuun.
11am - After my workout, I finish off my curry leftovers from the night before. I watch random YouTube videos until my husband wakes up and starts making his breakfast. He makes an omelette and bacon for himself, and gives me a piece of extra bacon.
2:30pm - After taking a quick walk to pick up prescriptions, I snack on some cheese and summer sausage.
5pm - After taking a quick nap, I do a quick 10 min lower body workout. I don’t go nearly as hard as the instructor so I can use the workout to still recover, and it’s actually somewhat enjoyable instead of cringe-inducing. Afterwards I have a bag of snack crackers.
6:30p - I start on dinner for myself - spaghetti al limone. It’s a bit too watery but still ok. My husband makes penne with marinara for himself.
8:30pm - We start watching the Jeffrey Epstein documentary. I heat up one of my farmers market cookies (peanut butter) and top with cookies and cream ice cream. This is a very satisfying end, especially because i didn’t care for the cookie at room temp.
Day 6
9am - Wake up and stretch. Blueberry cobbler coffee. Emails.
10:30 - I break my fast with my tried and true egg in a hole. Top with everything but the bagel seasoning, pepper, and sriracha. I also have orange juice and a second cup of coffee.
1pm - After a quick stretching session, I use up some leftovers for a quick Buddha bowl with sweet potato, black beans, greens, corn, tomato, avocado, and shredded cheese topped with some bbq and hot sauces.
3:30pm - quick snack time with mango and a cheese snack stick.
4:30pm - My friends and I take a challenging Peloton ride. I have a nuun tablet and a banana during the workout.
7pm - My husband makes dinner while I watch the new Babysitters Club show on Netflix. We have a big spinach salad and then tortellini with sausage in a tomato cream sauce.
8:30pm - I like having something sweet to end the night, so I have a bowl of cookies n cream ice cream. I forgot that my husband accidentally left the freezer ajar last night so everything kind of defrosted then had to refreeze, so it’s not that satisfying. I opt for a small dark chocolate caramel bar after, and that is also just meh. I take all of my vitamins and curl up in bed to play Animal Crossing.
​
Day 7
8:30 - Wake up, stretch, coffee. This time I open up a pack of blackberry shortcake coffee and it’s no blueberry cobbler.
9:30 - Instead of my usual breakfast, I make an omelette with shredded cheese and spinach, along with a piece of buttered sourdough. More coffee.
12:30 - I want to make a veggie sandwich but my cucumber is bad. So I opt for turkey, hummus, avocado, spinach and mustard on whole grain. It really hits the spot - I make a note to make this again!
3pm - Quick snack time: sliced banana, peanut butter, honey, and cinnamon.
4:30pm - Peloton with one of my friends. We choose a 2000s theme ride and it kicks me into gear - I get a higher output than recent months. Afterward, same friend and I toast with a beer on zoom.
7pm - Husband grills some chicken breast with Jamaican jerk seasoning and zucchini. It’s super delicious.
9pm - Dessert time. Half a strawberry cookie from the farmers market, with a small scoop of vanilla coconut milk ice cream. Perfect amount while watching more of the Baby-Sitters Club on Netflix while my husband makes fun of me.

Period: 2299.87 days

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Rate (per day)	0.43	5.79
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   4. Lunenburg Pudding (108 points, 18 comments)
   5. Garlic cured lamb heart (104 points, 14 comments)
   6. Mojama: Salt-Cured Air-Dried Tuna (104 points, 13 comments)
   7. Hops Lonza and Hops Coppa (100 points, 30 comments)
   8. Fennel Black Pepper Lamb Heart, now sliced :) (85 points, 21 comments)
   9. 60mm, 45mm and 32mm casing comparison (84 points, 11 comments)
   10. Coffee encrusted lonza (84 points, 6 comments)
2. 4559 points, 39 submissions: ellipses1
   
   1. Butchering a whole pig and utilizing all the parts (477 points, 94 comments)
   2. Hosted a charcuterie party at our farm last night (314 points, 51 comments)
   3. Charcuterie is more than just sliced meat on wood. It can be a bowl of soup that takes 7 hours and contains the souls of many of God's creatures (292 points, 40 comments)
   4. Farm to Table Dinner Party featuring duck (284 points, 41 comments)
   5. An assortment of sausages (216 points, 25 comments)
   6. Black Friday Farm-to-Table (192 points, 45 comments)
   7. Cracked open a really nice culatello last night and pulled 10 lbs of pamplona chorizo from the chamber. Decided to make a really finicky pizza with them (162 points, 27 comments)
   8. Morcilla Czernina - Duck Blood Sausage (133 points, 20 comments)
   9. This is the biggest variety of charcuterie I'll have available to me until the fall when I process our pigs. It's all downhill from here! (133 points, 9 comments)
   10. Cou Farci and Polish-Style Smoked Goose Sausage (130 points, 22 comments)
3. 975 points, 13 submissions: slackslackliner
   
   1. my first good coppa (173 points, 32 comments)
   2. First run of bacon on my 'new' slicer. So perfect (112 points, 22 comments)
   3. Wild European deer, lonzino style. Hmmmm, freedom meat... (97 points, 15 comments)
   4. No rules Charcuterie board (1/2 made by me) (85 points, 15 comments)
   5. Cheap beef cured to goodness! (83 points, 15 comments)
   6. Free range duroc bacon, cold smoked a few days on oak. Savoury cure, vac-packed for 1 week, 2-3 days on the cold smoke. (75 points, 11 comments)
   7. First coppa I have ever made (description in the comments) (66 points, 16 comments)
   8. Small guanciale piece, big flavour (60 points, 3 comments)
   9. Charcuterie in the Faroe Islands - whole sheep (and head), whole rabbit and whale. I've been in this shed, it is more awesome than it looks. Some of that stuff has been hanging for 25 months. My faroese friend sent this video to me, after I told him I was getting into charcuterie (56 points, 15 comments)
   10. First Charcuterie piece! Pancetta tesa, details in comments (55 points, 8 comments)
4. 945 points, 14 submissions: isolatediguana
   
   1. Salt Cured Backfat (Lardo) w/ White Pepper, Mustard Seed, Chili Flake, & Juniper Berry aged 6 months. (144 points, 31 comments)
   2. Bacon Wrapped Rabbit Roulade w/ Pig Head & Rabbit Offal (131 points, 19 comments)
   3. Datil Pepper & Fennel Lonza (Lomo) (86 points, 3 comments)
   4. Dry Cured Bacon spiced w/ cinnamon, ginger, black pepper, & chili flake. (83 points, 19 comments)
   5. Guanciale (Hereford hog cheeks w/ black peppercorn) (78 points, 10 comments)
   6. Packing Lardo in Luxardo and sea salt. See you in a few months... (70 points, 30 comments)
   7. Fennel Seed & Datil Chili Lonza (Hereford hog loin). (65 points, 8 comments)
   8. Filetto cured w/ dill seed, mustard seed, juniper berry, & chili flake (49 points, 11 comments)
   9. Lonza cured with fennel & datil pepper (46 points, 6 comments)
   10. The dry cured pork tongue experiment. (46 points, 9 comments)
5. 786 points, 12 submissions: Occasionally_Correct
   
   1. Wild Boar Bratwurst (120 points, 25 comments)
   2. Coarse Ground Pheasant Basil Sausage (91 points, 10 comments)
   3. Wild Turkey, Basil, and Sun Dried Tomato Sausage (75 points, 13 comments)
   4. Sage, Roasted Garlic, and Wild Duck! (72 points, 17 comments)
   5. Two Batches of Italian Sausage Done (64 points, 5 comments)
   6. Made Salami for the First Time! (62 points, 6 comments)
   7. Venison Brats Ready to Pack! (59 points, 14 comments)
   8. Fresh Veal and Pork Bratwurst (57 points, 26 comments)
   9. Mild Italian Coarse, Spicy Italian Standard (54 points, 12 comments)
   10. First Homemade Sausages! Wild Turkey, Sage, Roasted Garlic (48 points, 14 comments)
6. 779 points, 13 submissions: Dr0me
   
   1. Coppa hit 40% loss yesterday (87 points, 13 comments)
   2. Lonza just finished and it is gooooooood (75 points, 9 comments)
   3. Homemade charcuterie board (x post to /food) (73 points, 9 comments)
   4. Orange peel duck prosciutto a success! (70 points, 16 comments)
   5. My first coppa (black pepper and cayenne pepper)... Success! (62 points, 9 comments)
   6. Took a salumi class at the fatted calf in Napa, CA. Amazing facilities. Highly recommended! (61 points, 15 comments)
   7. Harissa Salami (55 points, 23 comments)
   8. My Lomo turned out great! (53 points, 8 comments)
   9. My first large format Soppressatta (53 points, 20 comments)
   10. Made some soppressatta for holiday gifts today. (52 points, 4 comments)
7. 743 points, 10 submissions: kit58
   
   1. My version of German “hunter sausage” (Jagdwurst) or what to do with pork skin (103 points, 15 comments)
   2. Andouille sausage (87 points, 21 comments)
   3. My take on glazed boneless ham (87 points, 24 comments)
   4. Krakowska sausage (82 points, 15 comments)
   5. First Mortadella (80 points, 24 comments)
   6. Cold smoked salmon, trout and mackerel (77 points, 8 comments)
   7. Cold-smoked Polish sausage. x-post from /sausagetalk (67 points, 14 comments)
   8. Russian hot smoked sausage from Marianski book (61 points, 16 comments)
   9. My first pancetta. Does it look right? Details in comments. (56 points, 9 comments)
   10. Summer sausage v. 2.0 (43 points, 7 comments)
8. 733 points, 5 submissions: Red_Beard_Iowa
   
   1. Dry cured & cold smoked country bacon, made from a #600+ Red Wattle sow, raised on Iowa pasture. (222 points, 23 comments)
   2. [Pro/Chef] Assortment of charcuterie I make for the restaurant, sourced from Iowa farms. (203 points, 35 comments)
   3. [Pro/Chef] Foie Duo: Seared foie, foie mousse, & black truffles. (143 points, 17 comments)
   4. Wagyu Bresaola Coming Off Cure & Onto Drying. (87 points, 19 comments)
   5. Duck Pâté, With Cured and Smoked Pork Cheek Inlay. (78 points, 17 comments)
9. 696 points, 7 submissions: Sam__
   
   1. Launched my first product yesterday! (253 points, 26 comments)
   2. Slicing my latest batch of Coppa (101 points, 10 comments)
   3. My best Coppa to date. (100 points, 6 comments)
   4. Chamber full of Coppa (80 points, 16 comments)
   5. First Lonzo turned out exceptionally well (65 points, 28 comments)
   6. Had my first market yesterday selling my charcuterie! (53 points, 20 comments)
   7. The classic: Coppa seasoned with black pepper. (44 points, 0 comments)
10. 647 points, 7 submissions: goodguyam
    
    1. Soppresatas ready for slicing (174 points, 16 comments)
    2. 20 month capicollo looking majestic AF (168 points, 10 comments)
    3. Making some fresh sausage with our 60 year old crank machine (96 points, 4 comments)
    4. Coppas looking ready to go! (62 points, 1 comment)
    5. Curing process from our first batch of sausage, capicollo and sopressata (59 points, 3 comments)
    6. Batch #1 - homemade sausage hanging (45 points, 3 comments)
    7. Homemade sausage 3 weeks later, preparing for vac seals 👌 (43 points, 3 comments)
11. 640 points, 11 submissions: ziznivypes
    
    1. Beef Heart Pastrami - tender, spicy and delicious. (77 points, 23 comments)
    2. Pork, Salt, Air, and Time: The Long Road to Prosciutto di Parma (76 points, 10 comments)
    3. Salumi 101: Your Guide to Italy's Finest Cured Meats (68 points, 2 comments)
    4. Home cured lamb prosciutto - delicious! (65 points, 9 comments)
    5. 40 Ways The World Makes Awesome Hot Dogs (63 points, 32 comments)
    6. How to Make Lamb Prosciutto (58 points, 1 comment)
    7. How to Make Lamb Prosciutto - A Step by Step guide (54 points, 6 comments)
    8. How to Make Beef Heart Pastrami - a step-by-step guide (49 points, 7 comments)
    9. How to Make Culatello (48 points, 4 comments)
    10. Guanciale = delicious! (47 points, 6 comments)
12. 637 points, 8 submissions: HenChef
    
    1. My curing cabinet with homemade ultrasonic mister humidifier & electric element heater. Salami, coppa & leg of ham. Also my first Reddit post... (159 points, 34 comments)
    2. 48 day air dried Berkshire Pork Coppa. 32% weight loss. Tiny bit of case hardening but incredibly delicious. Used an Ox Bung for the casing and hung vertically, flipping it once a week. (112 points, 15 comments)
    3. Ox heart Pastrami inspired by u/HFXGeo . Salt & Prague powder #1 brine for 10 days. Coriander, fennel & paprika dry rub. Hot smoked using cherry wood in our wood fired dome oven over a water bath to 61°c. https://www.reddit.comHFXGeo?utm_source=reddit-android (97 points, 11 comments)
    4. My current product range in my chamber. Pork & fennel salami. lamb & port wine salami. Coppa ham in ox bung. (85 points, 8 comments)
    5. My first Lamb Salami in natural 23mm Sheep Casing. Home cured Lardo, Fennel Seeds, Smoked Paprika & Rioja Wine. Absolutely delicious. Great even drying & shrinkage. Text book mould growth too. (69 points, 8 comments)
    6. Pork & fennel or Spicy Lamb Salami's in my adapted chamber. (42 points, 7 comments)
    7. My second curing chamber in converted wine cooler (40 points, 10 comments)
    8. 2.3kg Pork neck fillet, 4 day cure then washed in wine and stuffed into an Ox bung. Now in the chamber. (33 points, 16 comments)
13. 613 points, 10 submissions: SiloHawk
    
    1. Homemade bresaola, lonzino, sweet coppa, spicy coppa, and duck prosciutto for Thanksgiving (90 points, 3 comments)
    2. My first bresaola is ready. Dried to 35% weight loss, Ruhlman recipe. Absolutely amazed at the taste and texture! (83 points, 20 comments)
    3. Spanish dry cured chorizo. 36 days in chamber, 49% weight loss, Ruhlman recipe - Fantastic! (80 points, 10 comments)
    4. Started to see a little grey mold on my mini coppa. Got it out weighed it and found 35% loss. Cut it and was very happy with results! (79 points, 12 comments)
    5. Things are a little slow on the sub lately. I thought I would add an update to the beautiful mold growth on mini-coppa! (77 points, 9 comments)
    6. This belly cured for 2 weeks, dried in my curing chamber for 6 days, and now is getting cold-smoked! Wish my bacon luck! (54 points, 13 comments)
    7. Habanero, cayenne, and sweet coppa got cased today and went into the chamber. Bonus shot of recently completed and cut sweet coppa. (47 points, 10 comments)
    8. How does the mold on this Lonzino look to you. It's been in 5 days and girlfriend says it looks fuzzier than past products (37 points, 8 comments)
    9. Duck Breast Prosciutto. Salt box for 24 hours, coated in white pepper, hung for 13 days in chamber, lost 27% weight. Comments or suggestions? (35 points, 8 comments)
    10. Hung 4 small coppa today (2 sweet, 2 spicy) using the recipe from Ruhlman's book "Charcuterie". Anyone know why he says to hang @ room temp for 12 hours before the chamber? (31 points, 14 comments)
14. 565 points, 9 submissions: bafflez
    
    1. "Make Lox," she said. So I did. [OC] (168 points, 40 comments)
    2. My first Capocolla and Salami/Sopressa Vincentino. (81 points, 10 comments)
    3. Cured and Smoked Jalapeno Sausages in corn husks (64 points, 19 comments)
    4. Makin' Bacon - 4th of July Edition (57 points, 10 comments)
    5. My first Pâté! How did I do? (43 points, 25 comments)
    6. My take on Buckboard Bacon - Pork Pastrami? (41 points, 13 comments)
    7. Sriracha Maple Bacon [x-post smoking] (41 points, 9 comments)
    8. Canadian Bacon aka Back Bacon - Success! (37 points, 19 comments)
    9. Cured, smoked loin chops (recipe in comments) (33 points, 17 comments)
15. 505 points, 7 submissions: on1879
    
    1. Was doing a reshuffle of my curing chamber... (127 points, 16 comments)
    2. Bacon Mission (103 points, 19 comments)
    3. Haggis Mission - Great chieftain o the puddin'-race! (77 points, 15 comments)
    4. Time for another bacon mission... (73 points, 32 comments)
    5. Morcilla (50 points, 10 comments)
    6. Stornoway Black Pudding (38 points, 12 comments)
    7. Lamb Pastrami [brined, smoked & sous vide] (37 points, 7 comments)
16. 448 points, 9 submissions: nbsf1971
    
    1. Elk Salami (97 points, 8 comments)
    2. Sean Brock's closet at Husk (64 points, 5 comments)
    3. Chorizo Bleed (56 points, 12 comments)
    4. I forgot to post the "money shot" as requested... (49 points, 4 comments)
    5. Failed Pitina Attempt (41 points, 15 comments)
    6. Latest Harvest (Finocchiona + Coppa both Leni Poli's recipes) (41 points, 13 comments)
    7. Culatello and Pancetta Session (39 points, 4 comments)
    8. Salami Press Build (31 points, 9 comments)
    9. Controlling the white fuzzies (30 points, 18 comments)
17. 447 points, 4 submissions: GreenEggsandThew_Ham
    
    1. Salami weekend (207 points, 37 comments)
    2. Pancetta finally unveiled! (152 points, 29 comments)
    3. Last, but not least: The Capocollo! (48 points, 5 comments)
    4. Bacon: Maple cured & hickory smoked. (40 points, 5 comments)
18. 441 points, 6 submissions: Hungover247
    
    1. Charcuterie Board served at my restaurant. All made in house (109 points, 18 comments)
    2. Pulled a few pieces from the charc tank today plus a nice mortadella made yesterday. (102 points, 18 comments)
    3. Taking a weight on some gorgeous Toscano Salami One of the best mold developments I have accomplished so far (76 points, 15 comments)
    4. The other side of charcuterie..Chicken ballontine. Bok choy, maitake mushrooms and carrot puree. (64 points, 23 comments)
    5. New additions to the room (53 points, 5 comments)
    6. Used fridge set up (37 points, 5 comments)
19. 436 points, 6 submissions: typo9292
    
    1. The only thing I didn't make was the cheese :) - 2x Bresaolas, 1x Lonza, 1x Mortadella and 1x Lebanon Balogna. (110 points, 5 comments)
    2. Garlic Bologna - roasted a whole garlic head to get an more authentic flavor. (90 points, 16 comments)
    3. Homemade Summer Sausage! An epic 20 hour cut, grind, mix and smoke :) (87 points, 14 comments)
    4. Salami di Felino - my first legit salami, used T-SPX culture, 32% weight loss, tastes amazing. (61 points, 12 comments)
    5. My first Lonza, Bresaola and Mortadella (52 points, 11 comments)
    6. My First Ring Bologna :D - total time from start to finish was 14 hours. Totally worth it! (36 points, 10 comments)
20. 406 points, 6 submissions: kevmo77
    
    1. 4th of July Corn Dogs From Scratch (Rhulman's Hot Dog Recipe) (109 points, 17 comments)
    2. Spickgans: cured and smoked goose breast. (104 points, 21 comments)
    3. Homemade Boudin Noir with Apples and Onions (62 points, 15 comments)
    4. Homemade Boudin Blanc (57 points, 17 comments)
    5. My Bone-in Glazed Holiday Ham (38 points, 9 comments)
    6. Sausage and other fun. (36 points, 8 comments)
21. 400 points, 3 submissions: phanau
    
    1. Today, I officially opened the doors to my restaurant and this was the first thing we sent out. (256 points, 50 comments)
    2. I'm opening a charcuterie bar, here's a sneak peek! (101 points, 30 comments)
    3. I'm back! And now with 50% more meat! (43 points, 5 comments)
22. 388 points, 8 submissions: meaty_maker
    
    1. Coppa is ready. Indescribably delicious. (94 points, 3 comments)
    2. Salami are almost to 50% and will be coming out of the chamber in about a week. (47 points, 5 comments)
    3. Coppa is done curing and now onto drying. (46 points, 9 comments)
    4. The soppresata have hit 30% weight loss..tastes awesome but going to leave it in the chamber for a little longer. For reference: basic ruhan recipe from Salumi plus 1 Tbl ea cayenne and Spanish paprika (unsmoked). FLC/Mold600. 40-42mm hog casing. Chamber @ 65-degrees F and approx 75-80%RH (45 points, 23 comments)
    5. First taste of my 'nduja - aka spicy pig butter (42 points, 17 comments)
    6. Mini charcuterie platter. (41 points, 2 comments)
    7. Scored today! (39 points, 11 comments)
    8. We have achieved mold.…and into the drying chamber they go! (34 points, 0 comments)
23. 387 points, 7 submissions: slopoke45
    
    1. First attempt at Spanish Chorizo. Hung for about 3 weeks and lost 30%...tastes great (83 points, 7 comments)
    2. First attempt at duck prosciutto (70 points, 14 comments)
    3. First salami attempt. See comments for specifics (53 points, 4 comments)
    4. Phase one of diy curing chamber (50 points, 9 comments)
    5. Duck prosciutto update (48 points, 16 comments)
    6. Boudin Blanc. Ruhlman’s recipe. Everything went perfect but final product texture was so light and fluffy it was like scrambled eggs in a hog casing. Forcemeat didn’t break or anything. Is that the desired result? Flavor was good I just couldn’t get past the texture. (42 points, 12 comments)
    7. First attempt at salami (41 points, 2 comments)
24. 351 points, 4 submissions: odwraca
    
    1. 40 pounds of summer sausage curing overnight (138 points, 13 comments)
    2. Pronghorn Antelope Summer Sausage - This one crumpled so we tasted it! (84 points, 3 comments)
    3. Venison Bresaola - cut it way too thick but still tasty (68 points, 19 comments)
    4. Tenderloin Salumi out of the chamber today. Busy week! (61 points, 5 comments)
25. 350 points, 7 submissions: outsider01
    
    1. Fresh mild Italian sausage (69 points, 10 comments)
    2. Dried Lukanka sausage (59 points, 4 comments)
    3. Fresh Chorizo Sausage (59 points, 16 comments)
    4. Fresh (non-traditional) boudin blanc (47 points, 18 comments)
    5. Fresh habanero sausage (47 points, 8 comments)
    6. Fresh Pork & Apple sausage (36 points, 4 comments)
    7. Hello, I'm new to this sub (33 points, 8 comments)

Top Commenters

1. HFXGeo (2744 points, 792 comments)
2. ellipses1 (1423 points, 313 comments)
3. Cdresden (318 points, 77 comments)
4. onioning (303 points, 92 comments)
5. slackslackliner (302 points, 100 comments)
6. KeavesSharpi (215 points, 79 comments)
7. unusuallylethargic (206 points, 3 comments)
8. BonquiquiShiquavius (189 points, 79 comments)
9. craiggger3g (189 points, 54 comments)
10. on1879 (180 points, 50 comments)
11. kit58 (176 points, 71 comments)
12. brilliantjoe (172 points, 35 comments)
13. isolatediguana (169 points, 47 comments)
14. redshoes (165 points, 34 comments)
15. Damaso87 (161 points, 21 comments)
16. alexb210 (159 points, 75 comments)
17. PsychicWarElephant (159 points, 48 comments)
18. Sam__ (158 points, 45 comments)
19. Dr0me (157 points, 75 comments)
20. Occasionally_Correct (155 points, 90 comments)
21. GreenEggsandThew_Ham (155 points, 51 comments)
22. bafflez (147 points, 81 comments)
23. grooverocker (147 points, 7 comments)
24. giveitago (140 points, 16 comments)
25. krlidb (139 points, 15 comments)

Top Submissions

1. Butchering a whole pig and utilizing all the parts by ellipses1 (477 points, 94 comments)
2. Hosted a charcuterie party at our farm last night by ellipses1 (314 points, 51 comments)
3. Pleasure room by ruparjev (301 points, 8 comments)
4. Charcuterie is more than just sliced meat on wood. It can be a bowl of soup that takes 7 hours and contains the souls of many of God's creatures by ellipses1 (292 points, 40 comments)
5. Farm to Table Dinner Party featuring duck by ellipses1 (284 points, 41 comments)
6. Whole Pig Butchery and Recipes (NSFW - pig Carcass Photos) by Forensicunit (279 points, 17 comments)
7. Homemade prosciutto. Walnut-fed, farm-raised pig from Vashon Island, WA. Cured and aged for 18 months. by keep_on_churning (275 points, 33 comments)
8. Today, I officially opened the doors to my restaurant and this was the first thing we sent out. by phanau (256 points, 50 comments)
9. Launched my first product yesterday! by Sam__ (253 points, 26 comments)
10. My birthday present from my wife by krlidb (237 points, 43 comments)

Top Comments

1. 110 points: laharre's comment in Should I be worried about this jamon iberico? Black and white substance in the outside? Is it mould? Yellow and pink fat on the inside? Supposed to be Joselito gran Reserva but bought from a 3rd party. Difficult to comment on the taste... heavier and darker, maybe a little bitter? Please advise.
2. 107 points: unusuallylethargic's comment in prosciutto after 3 months, need help
3. 94 points: Nauin's comment in Should I be worried about this jamon iberico? Black and white substance in the outside? Is it mould? Yellow and pink fat on the inside? Supposed to be Joselito gran Reserva but bought from a 3rd party. Difficult to comment on the taste... heavier and darker, maybe a little bitter? Please advise.
4. 92 points: grooverocker's comment in "Charcuterie Plate" posts - seriously why?
5. 92 points: unusuallylethargic's comment in UPDATE prosciutto after 3 months, after cleaning the mold off with vinegar
6. 84 points: jollyadvocate's comment in Should I be worried about this jamon iberico? Black and white substance in the outside? Is it mould? Yellow and pink fat on the inside? Supposed to be Joselito gran Reserva but bought from a 3rd party. Difficult to comment on the taste... heavier and darker, maybe a little bitter? Please advise.
7. 81 points: Cdresden's comment in prosciutto after 3 months, need help
8. 73 points: craiggger3g's comment in Salt Cured Pork Liver after 2 months in dry cure.
9. 69 points: nikiu's comment in Should I be worried about this jamon iberico? Black and white substance in the outside? Is it mould? Yellow and pink fat on the inside? Supposed to be Joselito gran Reserva but bought from a 3rd party. Difficult to comment on the taste... heavier and darker, maybe a little bitter? Please advise.
10. 64 points: ellipses1's comment in Butchering a whole pig and utilizing all the parts

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