/ck/ - Food & Cooking

>>12899650
based, i make bondiola, i don't know the name in english.
>put in large container the entire meat, surrounded entirely by rock salt, leave in fridge 2 days/0,5 kg of meat.
>rinse with abundant water, let dry out of fridge for an entire day
>spread white wine or water and cover with black pepper not finely ground
>cover with baking paper and give cilindrical form with cotton string.
>take to fridge for thre weeks or longer, done, tastes the same as parma ham.
You can do it with any cut using same technique, even with beef, bresaola