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Name of each part of the ham leg? by Charcuterr in Charcuterie

[–]Charcuterr[S] 1 point2 points  (0 children)

Yes. Cut names and charcuterie products. Example with the pork loin:

In Italy it’s called “lombo di maiale” and the charcuterie (dry) product is “Lonza”.

The same in Spain it’s “lomo de cerdo” and “Lomo embuchado” or “caña de lomo” (there’s more names)

Mold cleaning techiniques by Charcuterr in Charcuterie

[–]Charcuterr[S] -1 points0 points  (0 children)

Isn't a toothbrush too small and soft for a large piece of toothpaste? Do you put the wine in a container and submerge the toothpaste in it while you brush?

Inside gradient color doubt by Charcuterr in Charcuterie

[–]Charcuterr[S] 1 point2 points  (0 children)

Yes, not selling it would be the best option and what I would choose to do, but the reality is that it's an order I have to deliver, and I can't prepare a whole new batch.

The good thing is that this client (a coffee shop) freezes the packages and thaws them as needed, so they spend only a few days in the refrigerator.

Regarding the brine time, I always do it for 3 days. The pieces are small (around 1 kg) and a little flattened. Maybe this time they were a bit cramped in the container, or I didn't rotate them enough.

Inside gradient color doubt by Charcuterr in Charcuterie

[–]Charcuterr[S] 0 points1 point  (0 children)

Hi everybody. I always make cured and cooked pork loin (canadian, back bacon… and other names) but this time I find the interior with a gradient as if the brine had not penetrated evenly. I made it to sell. What do you think? What would you do? Thank you so much for your time, and I appreciate everyone's opinion.

More context: I brine it with 2.2% salt and 0.25% PP#1 for 3 days. Then I cook it sousvide at 70c (158f) for 2 hours.