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(article, Liz Crain)
A deli case full of cured meats can be overwhelming. What exactly is mortadella? And is coppa a type of salami or something else entirely? The task of differentiating is especially daunting since most cured meats share similar traits: they range in color from from pink to oxblood, they're often marbled with fat, and they're sometimes wrapped in a bloom of white mold. The Georgia-based food blog Cured Meats, kept by a blogger known as Jasonmolinari, has featured experiments in homemade cured meats since last summer. Jasonmolinari's latest creation: bresaola, the classic Italian dish of lean beef cured with salt and spices and then dried. Bresaola is generally served shaved or thinly sliced with a drizzle of olive oil, a sprinkle of salt, some finely shaved cheese, and greens or pickled vegetables. On the blog, Jasonmolinari walks through the 30-day bresaola curing process step by step, from curing to drying before sampling and sharing tasting notes. Jasonmolinari's only complaint? A little too much salt this time around.