Wednesday, February 01, 2012
Sorry vegetarian friends!
Ciauscolo, cotechino and salame meats ready to go in their casings.
Cotechino will be cured for one week and then in the freezer to be enjoyed later, boiled along with other mixed meats or with lentils.
Salame and ciauscolo will be hung for a few months until they develop their amazing aromas. YUM!