Filetto. Mix the cure ingredients evenly, and rub over all surfaces of the pork loin. SKU: 627987250961-5 Category: Whole Muscle Cured Meats. Guess what’s next? 2, which contains sodium nitrate. Coat with fennel pollen (or whatever spice or herb flavor profile you’d like to add). ½ teaspoon pink salt no. For the record this is technically a salumi, a dried whole muscle. According to the book most whole muscle curing can use the ‘salt-box’ method. First impressions, Waiheke Island, and canceled flights. Salt tenderizes and amps up the flavor of the meat over time. My tenderloins were about 2 ½ lbs so I let them cure for an extra half day. Filetto – produced from the most delicate cut of pork, the tenderloin. A simple yet decadent spread - Whipped Mortadella…, Part 2 of the New Zealand adventure! Aug 25, 2015 - This Pin was discovered by Dana Reineke. ( Log Out /  April 24, 2018 6 Comments. Seal and refrigerate. There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding home… There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding home charcuterist. You’ll get a great tip for keeping the pork tenderloin juicy as it’s cooking in the oven and find out the right temperature for doneness. Remove tenderloins from bag and rinse off the cure. Happy Thanksgiving! ); Filet mignon (Fr. 1 large clove garlic, peeled. Filetto is made from the pork tenderloin and is the smallest diameter product we make. See more ideas about pork, pork recipes, pork tenderloin recipes. Take a sheet pan or baking dish and pour enough salt in it to be able to roll or dredge the meat in it, covering the entire piece with salt. Cured Pork Shoulder (Salumi) The pork shoulder is almost always ground into sausage for salumi. Thinly sliced, it’s amazing as a pasta topper. I like this method a lot! Enter your email address to follow this blog and receive notifications of new posts by email. Just as Jacques Pepin recommends, have it with some buttered bread and a bottle of red wine and damn was this tasty! Myrtle Leaves Cured Sausage Gf 380 G "Salsiccia Sarda al Mirto", made with local myrtle leaves. l’oca. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. 1/2 teaspoon whole peppercorns or 1/4 teaspoon ground black pepper. Moons Green Filetto pays hommage to a northern Italian salami made in just two villages. The photo specimen is a half belly with skin, including the part that was over the spare ribs. 1 or 2 pork tenderloins (they seem to come in packages of two so why not make both) Kosher salt; 1-2 Tbs cracked black peppercorn; Fennel Pollen; Kitchen twine; According to the book most whole muscle curing can use the ‘salt-box’ method. 3. your own Pins on Pinterest Tie up the tenderloins like you would a roast (see video here) or poke a hole in the larger end and run a string through it to form a loop to hang it on a hook. The recipe is based on one in the book: Dry Curing Pork by Hector Kent. All the animals come from own farms.They are fed first quality cereals prepared in the firm and are butchered at a live weight of 150 kg. Notes from my ‘cured in two ways’ experiment: one in the pantry, one in the curing fridge. Search CloveGarden. your own Pins on Pinterest 2 large Delicious apples, cored and cut into 1/4 inch thick rings* 2 teaspoons coarse sea salt . Coppa is excellent for pairing with cheese or preserves at your next celebration. Discover (and save!) 1 pork tenderloin, weighing about 1 1/4 pounds. ): This is the leanest cut of meat, it can be cooked roasted, grilled, fried or barbecued. Discover (and save!) This is a really popular cut for dry-curing and a personal favorite. This Pork Belly Confit will help make any snack even better…, Just in time for your holiday charcuterie board. Oct 8, 2018 - When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets. 2 large Delicious apples, cored and cut into ¼ inch thick rings* 2 teaspoons coarse sea salt . I think at this particular weight there’s very little difference between the two. After 5 days, remove the pork and pat it dry before cooking. NOTE: Cure ingredients are given here as percentage of the total meat weight, after trimming. In retrospect I’ll be a little more liberal with the coating next time and might even add some fennel pollen to the initial cure so the tenderloin can absorb some of the flavor. 5 ต.ค. Some mistakenly refer to it as lonzina as well, but we believe lonzina is cured pork tenderloin (also called filetto). 1 large clove garlic, peeled. Change ), You are commenting using your Facebook account. Follow us on social media for a more casual Piemonte experience! It takes us about a month to make and is, in our view, utterly delicious. Which book would you suggest for a beginner? No idea, I used a heavy braising pot which surprisingly weighed 9 lbs, if you don’t have a pot that heavy a couple 5lb bags of flour will do. Many great things happen at the table with friends and food. Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ . Hang on you say, a WHAT…? When it reaches the 70% number it’s done and ready to eat. Lonzino, Air Cured Pork Loin - Hank Shaw's Wild Food Recipes Provided by : honest-food.net Note that the time in the recipe does not include cure time. Toss it into a Ziplock bag or other equivalent, press out as much air as you can and shove it in the fridge for at least 12 hours. la salsiccia. It takes us about a month to make and is, in our view, utterly delicious. Flickr photos, groups, and tags related to the "filetto" Flickr tag. The pieces I had came out at 1025 and 1030 grams. Slow aged for 30/40 days. Most pork bellies go straight to processors to cure, smoke and slice into bacon, but fresh pork belly is widely used in Asian recipes. 5 ต.ค. Ingredients. I did some research on the internet and found it was possible to turn an old working fridge into a curing chamber, I’m not going to go into details because this guy explains how to make one much better than I could as well as the reasons why you want a controlled environment. Fennel Pollen Lonza/Filetto (cured pork loin/tenderloin) from Salumi by M. Ruhlman & B. Polcyn. Do this for 10-14 days. It is silky, only a little salty, and you get a hint of the spices that help cure the meat with every … A word on salt. 15 mins. This smoked pork tenderloin recipe was inspired by my stovetop steak and smoked cured pork chop recipes. Next, put the lid on the pot and refrigerate the pork for 5 days. The book was immediately purchased. 1 pork tenderloin, weighing about 1 1/4 pounds. It pairs nicely with a flavorful cheese such as Asiago, Parmesan or Romano. Filetto quantity. Tag: dry cured pork tenderloin. Filetto mignon: Filet mignon: Solomillo pequeño: Filet mignon: Fillet of beef; tenderloin: Filetto di manzo: Filet de boeuf: Solomillo de vaca: Rinderfilet, n: Fillet of pork: Filetto di maiale: Filet de porc: Solomillo de cerdo: Schweinefilet, n: Fillet Strogonoff (cubed with gherkins, cream & mushrooms) Filetto … Filetto: Fennel Pollen Cured Pork Tenderloin (Mini-Lonza) When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets. Curing a pork tenderloin is my favorite thing to do. Your Cured Tenderloin stock images are ready. Click on Chart for Larger. ( Log Out /  I learned a lot about curing, brining, sausage making from it. Dry brined in herbs and garlic to produce a velvety smooth texture and flavor. This helps the lean tenderloin meat come out juicier, smokier and more flavorful that ever. Change ), You are commenting using your Twitter account. plugged) the technique for lonza (Italian lomo) in his book Salumi, as if I don’t already have enough of his books. All lonza or lonzino is is air-cured pork loin, a lean cut that cures easily if you follow these directions. After traveling to Italy, the Coles’ were awestruck by the different kinds of cured meats they saw in the markets. In my experiment the pantry tenderloin took 4 days to achieve this, the curing fridge took 10. For the record this is technically a salumi, a dried whole muscle. Pork Tenderloin, Filetto Gf 230 G. Our new filetto is a pork tenderloin, fully gluten free, and truly excellent. Piatti tipici della cucina regionale: crostini con salumi, pappardelle al cinghiale, filetto di maiale con porcini, gnocchi di crema. • Guanciale is bacon made from pork jowl. l’anatra. Personally, I either cut it in slices, stir fry it and deglaze with Marsala or stuff it and cook it in the oven. Add to cart. An interesting start!…. He replied yes, and also recommended (i.e. If it becomes dry, use a microplane to grate the last bits over pasta or eggs. Gluten and lactose free. • Filetto bacciato is a cured loin cut, wrapped in salami. For me it all started with Ruhlman and Polcyn’s Charcuterie. Mother Earth News – Cured Pork Tenderloin. 2 tablespoons butter. We cure and age our British pork tenderloin rubbed with orange and fennel. 2 KG (about 5 lbs) pork loin trimmed of all loose pieces and cut in half. la porchetta. If it becomes dry, use a microplane to grate the last bits over pasta or eggs. S Charcuterie 3 tbsp salt 1/3 cup Parmesan, garlic powder and basil came at. Most used groups of muscles on a pig, and garlic to produce a full-bodied delicate treat must first great! A prosciutto but it ’ s almost like a pork tenderloin and the! A really popular cut for dry-curing and a bottle of red wine and damn was this tasty and damn this! 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