Polish country ham cured for 14 days then 4hrs of alder/apple and poached to finish it of 150 f.
(https://s19.postimg.cc/4cccttd9f/baleron_003_540x405.jpg) (https://postimages.org/)
Looking good.
Looks really good cathouse willy, what cut of meat did you use? Man oh man I can taste it over here already.
It 's a pork shoulder labeled as a coppa cut.First time I've seen one in the super market meat counter.I think any part of the shoulder will work.
When we made Baleron, way back when I was knee high to a table, we used pork leg/shoulder too. I still have my grandfathers recipes from before the war with his spices and procedures to make that Old Country Ham. Looks good cathouse, really good :P
That looks fantastic!
yup a slice of that would be good about now