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The pigs we use: suino Nero Cavour

This time I won't share a recipe of salami or other type of meat. I want share some photo of the pigs I use to make salami, prosciutto, sanguinaccio and other things. Theese are some pictures of a Suino Nero Cavour from the south part of Piedmont (it comes from the area of Barolo, Barbaresco...

Toma is a type of cheese from piedmont and North West Italy and it can be used fresh or aged. In the past it was made with fresh milk by farmers and bergè (the Italian "cowboys" who brought milk cows in mountains during summer). There are different type of toma: made with cow milk, sheep milk or...

Here I post a photo of the full shape (7kg) which will spend the time until Easter in my cellar to age before the time I will cut and eat it

Unfortunately I have been very busy with my new business so I could not make some new gorgonzola shape, but last November I gave some truffles to a friend of mine who owns a little diary near Lanzo. He gave me yesterday a shape of the famous Toma cheese typical prepared with truffles of Lanzo...

You should make some salami with them and start to make cured pig meat with loin, coppa, and other parts before to try prosciutto because it is the most difficult absolutely.

The legs must be about 10/12 kg at the end if you use an adult animal

Your pigs are not big enough. I use minimum pigs of 160/180 kg. Without skin also is not possible the process of prosciutto. You should try with a cattle like a large white or a black cattle (but killing it when it is minimum 1,5/2 years old).

Today I finished to prepare the fourth piece for aging period in cellar

The next one

In Italy wine kit are not allowed. I have made wine all my life since I was a child when I used to help my grandparents. Now I produce wine because it is my job.

The first piece of loin of this new season

Merry Christmas to everybody

The mushrooms season is finished because it had been snowing the last week in Italy but it is the best period for my favourite mushrooms: tuber magmatum, the Alba white truffles.

The mashing process

Yesterday I brewed an extra dark with trappist process. I use, for 23 litres of beer, 5 kg of English Pale Ale malt, 800 g of Munich malt, 400 g of Crystal, 250 g of Carapils, 150 g of black malt. The mashing temperature was 68°C for 1 hour and then 15 minutes at 78°C for mash out. Finally I...

First wintertime mushrooms pleurotus ostreatus

I prefer dry age deer ham like a prosciutto but sometimes I used a cold smoking with oak wood.

Christmas is far but my grandparents have already made cotechino for new year's eve

The last piece