Duck speck

[Daniele96]

In the next month in Italy will start hunting season and, as every hunter in that period, I will have my house fool of venison meat of every type. Deer, wild boar, chamois, ibex and hare but also a lot of bird species will occupy my fridge cell. My mother and my grandmother will cook a part of this meat making delicious dishes for Autumn season but the part I prefer is to make salami. One of the most unusual is the prosciutto d'anatra (duck ham). It doesn't require the leg as the classic one but the full duck chest. It will be dried with salt for 24 hours and then washed in red wine and hunged for the aging period in a cellar with a rub of herbs. After 4 weeks at slow temperature (12°C maximum) it will be ready to be cut and tasted with a good Barbera

 

[bkboiler]

Please post pics with the next update, this sounds amazing!

 

[Jmarsh544]

Any update on this? Would love to see photos!

 

[Daniele96]

This is how it comes finally but I have not yet start the hunting season

 

[Jmarsh544]

That looks amazing

 

[Daniele96]

Duck speck is going on

 

[Daniele96]

And finally

 

[Jmarsh544]

And finallyView attachment 654360

Looks awesome! Can you do the same thing with wild geese?

 

[Daniele96]

Looks awesome! Can you do the same thing with wild geese?

I never used wild geese but you can try. I use geese to make salami usually