How Italian Culatello Ham is made
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- Опубликовано: 30 июн 2024
- Welcome Back today I'm going to show you how to make Italian Culatello Ham. Get ready. This process requires lots of patience
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Recipe:
1 Culatello Cut. This comes from the hind leg of the pig.
2.75% salt
.25% pepper
.25% Cure #2
Weight out your raw culatello cut and multiply that by each ingredient. if your culatello weighs 4000 grams you would multiply that by 2.75% or .0275 to get the amount of salt you need. To find out the pepper multiply it by .25% or .0025. You get the idea.
Rub all your seasonings onto the culatello and place in a vacuum bag or zip lock back (ensuring that you add 100% of the seasonings you mixed up). Place it in your refrigerator and allow to cure for the appropriate amount of time (check out the brine calculator and click on Brining Time)
After it is finished curing take out of the fridge and rinse off with water first then with some red or white wine (optional). If there are any loose pieces or you can cut them off to square your culatello up. I am using collagen sheets for this as well as a netting to keep it all together. If you have a hog stomach that works as well. Beef bungs are too small for a culatello. Once you have it cased up you will want to get some butchers twine and create a support to hang it. You can spray with mold 600 (aka: Penicillium Nalgiovenses) for additional surface protection. Don't forget to weigh your meat and record the weight. This is how you will know when it's ready..
Place in a controlled chamber that keeps a 52-57f and a 75-80% humidity.
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Eric
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After 20 months of curing, the result was fabulous. I was surprised to see that it didn't taste like prosciutto instead of a more refined meat of the prosciutto without the taste of the crudo so to speak that you would find in a prosciutto. It was mellow and so refined, everyone loved it, even more than my prosciutto. My second culatello one that I did, turned out equally as good. My third one will be ready in a few months, thanks again Eric, outstanding experience.
This is one of the best videos about meat processing. You guys did not hide anything from us. Keep up the good work. You are a long waited channel on RUclips.
After 18 months it’s finally ready and I cut it up tonight and it was worth the wait thanks for this great recipe
OK, am I the only one who got a shiver up their back when he sliced it in half after curing ? Food done well. thank you so much.
Yes you are the only one, weirdo
Not!
this was a masterclass. pretty incredible brother. good food should be expensive. theres a reason fast food is cheap. thanks for preserving, and teaching, artisan traditions. good man.
technically you could say it's just a matter of doing it yourselves especially since the guys youtube channel shows you how to do it. The process itself takes quite alot of time itself thats why its so heckin expensive
It never ceases to amaze me how you'll devote so much time and effort for a single video. That culatello looks amazing!
Thank you.
It can't be easy to let this stuff sit for long periods, and not eat it. Amazing job.
It's easy when it's not good yet. It's even easier when you already have plenty of the finished product on hand.
That’s why you make lots of quicker meats at the same time, salamis and what not….
The amount of time they took to prepare this ham and video is just incredible. They showed us every detail and the process that took us past a year of preparing this hand which just blows my mind. Underrated channel
very true
@@praisetheone Helps explain why these meats are so 'expensive'. Think of materials and electricity alone.
i dont mean to be off topic but does anybody know a method to log back into an instagram account?
I somehow forgot the account password. I would appreciate any assistance you can give me.
@Sonny Calvin instablaster =)
@Zaid Ronin thanks for your reply. I found the site through google and Im trying it out atm.
I see it takes quite some time so I will get back to you later with my results.
A number of years ago I attended cooking school in Verona led by Guilano Hazan, son of famed chef And cookbook author, Marcella Hazan. The cooking school was a wonderful experience… Hands-on with only instructional demonstrations. Part of the experience was going shopping for food and visiting unique food producers, specifically olive oil, Parmigiano Reggiano and Culatello. In addition we had Wine classes from 10 or so regions at night led by the head of Allegrini wine MariaLisa Allegrini.
We saw Culatello being made Including the butchering of the pig leg, salt brine , pig bladder and The trussing of the muscle which is really an artform in this video they used premade netting But watching the Culatello master trussup the muscle well like I said it's an art form… And the long term aging process was in the cold damp cellar… But the finished product what extraordinary. The video that is attached to this thread is really an outstanding description of the process in a more contemporary way and I would be interested to know if the traditional way versus the contemporary way produces a different eating experience. Perhaps the people who put the film together could comment on that as I have never had it but in Italy made in a traditional way… and I am aware that the pig type is different and it is fed different ingredients in Italy that it is here in the states so my question really is about if you made it here in the states in a more traditional way versus a slightly more contemporary way is there a difference in taste and quality
Great job on the video!
Another Awesome Accomplishment, thanks for the post. I recently purchased a curing chamber and I’ve always wanted to try to cure these cuts. Now with your guidance I feel I have a chance for a successful endeavor.
Stunning! Absolutely stunning! Thanks Eric.
Aw the sweat smell of success. Very nice project guys. I got both a butcher & charcuterie lesson in one. Such a deal! Thanks for sharing all your hard work.
Nicely done, Eric! Thank you for taking the time to record this process and share it! Keep up the good work sir.
Thanks for this and it's partner recipe, Strolghino! Two of my favorites and very hard to come by in the USA. Been on my to-do list for a while, now I'm inspired
You have the most instructive videos out there man thanks so much!... I was looking and couldn’t find any information on how to store our charcuterie to freeze or not to freeze if so how to do it to make it last the longest. If you would consider making a video that includes that it would be awesome!
True respect chef for having soo much patience to create one master piece and sharing knowledge
Thank you
Such a huge work guarantees an excellent result👍
Aaahhhhhh.... so jealous! I've been waiting for this baby to come out since you posted the first video . Inspirational for sure, thank you Eric!
Ridiculously good video, very well explained. Simple, easy and straight to the point.
You guys are my new discovery channel on YT.
Huge respect and keep rockin!!!!!!!!!!!!!!!!!!!!!!!!
Your videos are amazing !!!! I never realized that so much effort and time went into these delicacies..
Thats some advanced level charcuterie there..
Amazing video!!
Wow that is incredible how long it takes to make! Both the ham and the video. No way you can speed through that, Thank you!!! Keep up the great content
Wow. As someone who smokes his own meat, polish kielbasa, hams, etc. I am amazed at what you do. truly a labor of love.
Yes Yes wonderful! I love culatello and often go and buy it!
Very useful information! Thank you!!!
i am sooo impressed you guys rock man,!! ! ! ! ! ! ! ! ! ! Thank you for your efforts ,generously sharing valuable information, and a very profesional level.
That's a work of art!!
Amazing explanation Mr.Eric bravo thanks for your time for sharing with us.👍
That was such a beautiful clip, two years of work !!!! So amazing to see.
Thank you very much!
absolutely beautiful and definitely worth doing....this video gives perspective on why this stuff is so expensive to buy!
Wow! Who knew so much work went into this!
Well done, Eric! That looks very professional.
Parabéns! Como sempre genial o vídeo.
I knew the prosciutto took time to cure but had no idea it was that length of time. Looks good!
Yum that’s looks amazing
my new favorite channel!
thanks for sharing.
Followed you on this task.... Great work.... I'm only six months into mine. Thanks guys
Excellent job!!!
So fun to be learning this "lost" art. Thank you for sharing.
Nice!! Thanks for commenting.
Way to go. Fantastic. Thank you
Fantastic job 👌.
And that, ladies and gentlemen is the reason prosciutto is so expensive.
Everything has to go right for 12+ months.
What an amazing job!
Spanish cured ham is usually cured for 2-3 years
@@pablonieto5058 Why spanish are so obsessed with comparing their country to Italy, France and Germany?
It's crazy guys, you really look lame to the rest of the world.
I love it!
I’m still here!
Working too much to watch every episode. I’ll get to them all.
Great show my friend
Thank you 🙏 for the excellent videos. I share every chance I get to inform others.
Great to hear your working. It's a little nuts these days.. Really appreciate you sharing. So cool!
WOW!! JUST WOW.
Looks amazing, Butch.
Holy mother of Christmas trees. I wish I had the skill and patience to make this stuff. Dang it looks good!
that's gorgeous, I would think the boneless aspect would eliminate many of the issues with doing a whole leg.
Thanks, osom video!
this is great video! very good information!
insanely underrrated channel
Thank you for the fantastic video! I’m embarking on challenge to make my own culatello! I struggle to get collagen sheets in the UK, but will try to use pig’s or ox bladder. Once again thank you you for all the fantastic recipes! They are well executed, not to long and with all the links as well as printable recipes!👏👏👏👏
Thanks Peter. The hogs bladder is really the more traditional way of making culatello. Be sure to let me know how it turns out..
@@2guysandacooler thank you I’ll keep you posted along my journey! Once again thank you for your videos they are incredibly inspiring!!
that's BEAUTIFUL. New member here
Maravilloso
Wow...great video.
Great video, 👍👍👍👍
oh man..... i thought i was set watching your Prosciutto Crudo tutorial..... then you had to post this video.....
Rad video. Once again. 🤙
Bravo
Thank you so much for developing this channel I get very inspired as you make this so easy to follow. As an Italian I like this instruction on creating Culatello. Can you bring this to the next level and turn it into Speck!
Absolutely. Be on the lookout!!
beautiful
😍 very good
Eric: since you are a madman who never shies away from a time consuming and labor intensive project, I have an idea for you. What if you made an "ultimate" italian sub where you make ALL of it. I'm talkin' all of the meats on there (culatello, salami, spicy capicola), make the provolone (I think you've been making cheese, but I don't know), pickled peppers from your garden, homemade bread...all of that. If there's anybody on YT to do it, its you. C'mon man it'd be awesome!!
Also, you could do the same thing with a Reuben.
LOL. I'm actually doing that very thing with a New Orleans Sandwich called muffuletta. I just made the swiss cheese this week and the provolone. The mozzarella I'll make once everything is almost ready. I'm waiting on some of the cured meats to finish. It'll have an epic 8.5 inch diameter genoa salami (first one in the world), along with mortadella, culatello, and smoked ham (all made by me). The bread of course will be house crafted 😁 Over all the project will span about a year and a half. It's going to be epic!!! I love how you think BTW 😁.
sensationell 👍👍👍
thank you for mde this content, Gbu
I have some crazy coppas in the chamber now. A Jamaican curry style nd a Mexican "chorizo" style coppa. This is Very cool. Im having a hard time finding a fresh ham but definitely next on my list.
That sounds super interesting!! You'll have to let me know how it turned out.
@@2guysandacooler I got ya. Ill make a reveal vid lol. C ya in a couple months!
@@NBA-LejonBrames 😂😂
Excellent video. Thumbs up and subscribed. Is the brining traditional? Is it possible to make it by putting it straight into the casing and then adding the lard rice flour mixture at a certain time to slow the drying down? Thanks!
I would sooooo eat it 🤤
Beautiful product and thanks for the video 👍👍👌. Italians (and some German producers) don’t use curing salt for their Culatello though. To each his own I guess
Oh good gosh. I could almost smell that from here!
Wow!! 👍
Thank you for this amazing video. Before, in the “is curing salt necessary?” video, I left a comment about whether i can skip the curing salt when using collagen sheet around one whole muscle. And you said it is breathable and i can skip the curing salt.
But as I watch some of the videos of traditional culatello making, i noticed that they use hog bladder around the muscle. Is it ok to skip curing salt when i use hog bladder too?? Is it breathable? Thank you again for your video and comments.
Thank you as always for another fantastic video! Question: is there a video about introducing beneficial mold during the drying period? You mentioned adding a penicillium strain or something, was hoping to find out more about that step? Thanks! 🙏
@@ConcedoNulli thanks, will do!
Good god, lots of work, and time but looks great !!
Nice, Eric! Beautiful meat. I saw you used Celsius 🙌...hehehe. Could you make a review video how you sterilize equipments? I'm having some contamination problems
To quote Gwen Stefani: "This sh*t is bananas! B.A.N.A.N.A.S.! There was NO WAY that I wasn't gonna demolish the button for you on this vid! Hahaha
I’ve got a wild pig ham curing right now...... I have no idea if it will work, but it’s definitely worth a try!
I bet it'll be great!!
Culatello I love this ham.
Cool video. Interesting technique because traditionally cured in hogs bladders. But bladders not always readily available!
Super :-)
Great video, curious after the first stage of salting. Can i cold smoke the culatello for 8 hrs or so and then put it in the curing chamber?
absolutely
Wow
As I watch the videos I can only imagine the taste. Guess I need to research and find a place to sample this and prosciutto. Not much availability here in north Texas to endulge.
this is on of the best video I've seen about culatello. I have one question: Ho did you manage to seal plain plastic bag in vaccum. I find it difficult. I use notched bags and I'm not able to find big enough
Thank You Very Much!. Yeah the bag size is tricky. I happen to have very large plastic bags for my vacuum sealer.
@@2guysandacooler I got them too (large sizes). But they are plain (no notches) - as yours is. Can you please give me a tip how did you manage vacuum with plain bags? Or what kind of vacuum machine did you use?
Many thanks again !
Greg
Hey Eric, correct me if I'm wrong, but that piece (at least mine was) has an opening where you actually put the string - and mine was fully detached so to speak, so I put the salt mix in there too, then I wrap it up like you did with string. I don't think it's necessary but thought this meat is accessible so why not.. is that ok ? and I was wondering why you don't rub the inside. Actually, yours seems more like one piece but then I thought why would you tie it if it was.
Love your videos. I wait impatiently for the next post.
Any chance you”ll cure & smoke pork chops in the near future?
Sure. That sounds excellent
This is amazing Eric... I have a question, haw do you manage to have different kind of charcuterie ate the same time in your curing chamber when they are in different stages of drying? Like for example, yo made a salami and its been drying for 2 months and then you make this brand new for drying, this one will need a different temperature and humidity right?
Thank you. Check out this video I made about that topic. ruclips.net/video/oVzLirfYdhs/видео.html
Could you tightly saran wrap the ham to cure it if you don't have a vacuum sealer?
Hi Eric, I can't seem to find the link that shows how you came up with the additional 20% weight loss when the the sugna is added to the culatello
Hey Eric! I was wondering what you do with your product. Do you sell it in a deli or restaurant? Is it just for fun? Great videos. Keep them coming
LOL. We eat it, give some away, and sell it.
Hi Eric,
Thank you for your hard work and professional explanation. My husband is watching your videos daily for second week now and knowing him, this is just the beginning, as he is very impressed with your work.
Would you please let me know what is the ratio of lard to rice flour?
Hello Diana. I can't wait to hear what happens next!! Thanks for your message. The lard to rice flour ration is equal parts by weight. Here is a link to a video I made showing how to make it: ruclips.net/video/hMDLQDg3wjk/видео.html
2 Guys & A Cooler thank you! Next my husband will butcher a hog first week of January and will follow your instructions to make Culatello. Hope it will work well as it takes good period of time to make it. Registered to patreon 🙌
2 Guys & A Cooler I should register earlier, could save some money on my order from Sausage Maker this months 🤔
@@dianaoprea6992 thank you. How exciting. If along the way your husband has any questions and needs to talk be sure to let me know. I'm here to help😁
If they haven't shipped your order you can call them and tell them that you are a new patron and was hoping to receive your patron discount on your order. 😁😁
Like watching Nono all over again! Well, with gloves...I think them Old Guys had Naturally Sterile Hands.☺
😂😂
Dear 2 guys and a cooler, I am going to follow your method and make a few culatelli but here in Italy I can't get that curing product you used (the one that wasn't salt or pepper). Do you know what's in it or how could I do this without access to it? Many thanks.
Sure. The curing salt is completely optional. I would add 3% salt to the weight of your meat, let it cure completely, and once that happens you will be good to go to start drying
I really like your videos, curing meats has always been something I've wanted to know. Where did you learn all this?
Thank you. I'm self taught.... Lots of trial and error and lots of research!
@@2guysandacooler wow, well all that work paid off. Everything you show in your videos looks amazing, and definitely makes me want to try a few things
Nice Work! Do you think curing salt would be a good idea?
Hey Eric. How are you. I have an old ftizer at home that works just fine but no longer in use.
You think I can transform.it to a curing chamber? Or it will be too comd for that? 😶🤓
Sure. As long as it's frost free, you should be fine
If I wanted to make this without the curing salt, would you suggest using the same method as for prosciutto?
Yes.
G’day Eric,
Can I ask what type of red wine you use as I have limited knowledge regarding wines types as I am a Beer drinker only?
Thanks in advance mate
Hi, Love your work. Once one starts eating. Is it good to cut a piece off then vac pac into the fridge? I assume it can be kept for an unlimited amount of time like that. Pls confirm
that is correct..
Hi there! Thank you very much for all the amazing recipes. Is curing salt required?
Thank you. Curing salt is optional. Just make the salt content 3% of the weight of the meat.
@@2guysandacooler thank you!