Lonzino Affumicato
So after about two Months the Lonzino finally weighed out, and let me tell you it is wonderful. The fennel stays laid back and almost turns to a sweetener that is balanced out by the smoke. Its like a porky Lox…Simply delicious.
Bresaola
There are no words…The fresh rosemary, the salt…Olive oil and parmesan, I'm in heaven!!!
I haven't made a Lonzino, but have a Bresaola hanging now. I hope mine looks as good as yours!
ReplyDelete@darius The Bresaola turned out alot better than I expected for my first tryt. I was worried about case hardening, but that didn't seem to happen. I think I will case it next time just to be safe. Let me know how yours turns out, and thanks for reading.
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