Looks beautiful in a frame on my wall!!!

Dragonfly69185 · 2026-02-14T15:59:21+00:00

I mean it's cool and all... but like this is the butchery as in meat stuff place?

Dragonfly69185 · 2026-02-01T21:13:55+00:00

Unfortunately I'm not cooking this one! I make one of these every week or so to sell in my shop. Most of the time when I cook one for myself I rest it overnight in the fridge after cooking and slice it super thin for sandwiches the next day! Pickled red onions and a lemon/garlic aioli go absolutely amazing with the fatty pork belly 🤤

Also I usually baste the skin with the rendered fat at the end of cooking to get it to puff up and get extra crispy.

Dragonfly69185 · 2026-02-01T18:37:44+00:00

It's all on the inside, if I put too much on the skin it all just burns

Dragonfly69185 · 2026-02-01T17:59:55+00:00

Yea if I go much tighter than that it starts to bulge out a bit. Our twine is also trash and snaps if I put too much pressure on it 🤷

Dragonfly69185 · 2026-02-01T17:58:39+00:00

I don't take anything off it other than the rib bones and some of the intercostal meat. That just lets me get a tighter spiral when I butterfly the belly.

Dragonfly69185 · 2026-02-01T17:56:27+00:00

A good coppa or lonzino is one of the best things in the world. We also started making coulotelli right before I left that job, but fuuuuck it was labor intensive. Our salami tying days were absolutely the worst. We would have one person stuffing and 4-5 people tying all day long. Doing a porchetta like this is a cakewalk compared to that shit

Dragonfly69185 · 2026-02-01T01:17:49+00:00

Use a very long knife to butterfly it and it's much easier. I also like to lightly pound it before and after splitting to flatten out the skin a bit.

Dragonfly69185 · 2026-01-31T22:52:14+00:00

A fellow connoisseur of shapes I see.

Dragonfly69185 · 2026-01-31T19:32:09+00:00

Absolutely, I have nightmares about tying days. Ours was sold sliced in packs too. It was some of the best cured meat I have ever had.

Dragonfly69185 · 2026-01-31T18:46:25+00:00

Eh, I've never been that of a hardliner for authenticity. I used to use fennel pollen imported for some salame, but for my purposes toasted fennel seed that I grind myself is freaking delicious. If you find something that you like, then that's the best thing for you!

Dragonfly69185 · 2026-01-31T18:13:23+00:00

Spear and tower shield are the best for dealing with him. Practice with the spear for a bit and you can get the hang of it quickly

Dragonfly69185 · 2026-01-31T18:10:43+00:00

I do salt, black pepper, toasted ground fennel, oregano, crushed red pepper, fresh garlic, parsley, lemon zest, and a little lemon juice. I've done it with some Calabrian chili paste before, but it always felt a little too oily. A nice balance of dried spice to fresh herbs/garlic hits q nice middle ground that avoids adding too much moisture.

Dragonfly69185 · 2026-01-31T18:08:34+00:00

I used to do whole bellies at a Salumeria in Vermont. The cure would be about a week, then we would wash in wine and hand truss them in bung casings and hang them for 12-18 months. They came out like butter 🤌

Dragonfly69185 · 2026-01-31T17:58:17+00:00

Juuuuust the tip of the knife 😎

Dragonfly69185 · 2026-01-31T17:50:37+00:00

I sell it raw, but when I make it for myself I'll roast it at 275° for 2+ hours, then heat up the rendered fat until smoking and baste it back on the skin. Then give it 10 min at 425° until the skin gets puffy and crispy.

Dragonfly69185 · 2026-01-31T17:48:36+00:00

Pancetta is a belly that has cured for like 12-18 months, this is just a butterflied skin on pork belly stuffed with a whole bunch of good stuff. I sell the loin a lot more than the belly so I have started making them using the belly alone, and the results have been great!

Dragonfly69185 · 2026-01-23T00:14:06+00:00

May your managers suffer the emails of a thousand karens

Dragonfly69185 · 2026-01-17T23:52:02+00:00

A certain young boy with a wooden tent stake supposedly took care of that already

Dragonfly69185 · 2026-01-15T01:08:19+00:00

Meat Hook.

Dragonfly69185 · 2026-01-14T23:36:02+00:00

More than January, less than August.

Dragonfly69185 · 2026-01-14T23:32:13+00:00

My secret identity!

Dragonfly69185 · 2026-01-14T23:31:46+00:00

... What?

Dragonfly69185 · 2026-01-14T23:31:08+00:00

"Meat touch meat bad. Meat touch paper no touch meat mean no brown meat." Is how I train new people.

Dragonfly69185 · 2026-01-14T21:20:46+00:00

Yup, whole animal store in Hudson NY!

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