▲ 128 r/Charcuterie
Pancetta and mushrooms!
About two and a half months hung in cave 30% weight loss. I inoculated the cave using a sauscison sec stick from Olympia provisions. Tastes great been eating it thinly sliced on warm bread or cooking in carbonara (with morels they’re booming around here!)
I put a picture of the mold growth I had a few weeks before I harvested it. I felt like the majority of it was white mold and seemed par the course from what I saw at a butcher shop I worked at years ago. Wiped off a couple times with wine or vinegar ect.. Curious if anyone see any red flags or any advice?
u/sammakespizza — 3 days ago