This is what I made in between Fig seasons.
   

Nice

We make our own pancetta . Soo good my wife wont let me talk to anyone about how I make it

That looks very tasty

You got my mouth watering. I love sopressata!

The book "Charcuterie" by Michael Ruhlman and Brian Polcyn is a really good book to read about curing meats.

Rich
I agree I have it
Vito

Looks like you have a deli meat slicer to get those nice thin pieces.

Vito congratulations that looks fabulous but where is the picture of the soppressata? I was just remembering with my 84 year old father who has Alzheimers about the day he taught me about soppresata. Anyway, now its time to make some prosciutto for your figs!

Funny, I had to google "cappicola", "sopressata", and "pancetta" to understand exactly what I was looking at!  I'm familiar with proscuitto though.  I guess I need to spend some time in Italy.  Anyway very creative of you Vito - it looks great!

Nice! We are still waiting on our Cappicola (Any day now) and Proscuitto (Months to go). The Dried Sausage we made this year was the best so far with your tip on the stuffer. 

Droooooool. I'm a charcuterie fiend. I have Ruhlman/Polcyn's book as well. I've only made the duck prosciutto, which was wonderful. I so want to make prosciutto from our heritage hogs.

Looks very good. Thanks for Posting.

Barbra (and her sister) got me several books on curing meats for Christmas. I quickly got shot down when she found out I was going to hand salumi from the ceiling of the front porch. She seemed to think the neighbors and HOA would frown upon it. Also, some nonsense about attracting the bears and coyotes out of the foothills behind the house.

I'll show her Vito's pics in hopes she'll change her mind. How can that plate miss?

Very nice indeed. I had to go look, I have "Professional Charcuterie" by Kinsella and Harvey. I may have to look into getting Chartcuterie by Ruhlman/Polcyn.  Thanks for sharing your pictures that looks delicious. I make a variety of fresh and smoked sausages, plus my own bacon, but never have invested the time and money to start making dried meats. Cappicola is on the top of the list the day I do.

What do you use for a drying/curing chamber? I will probably have to convert an old refrigerator with a small humidifier, then I'll have to finally get around to buying a good slicer too. And now I remember why I decided this will start sometime long down the road.

That is awesome!

@ Calvin, I bought a wine cellar that is like little refrigerator and it works great.

@ James, my wife wouldn't let me hang anything from the ceiling either.

@Rich, yes I do have a slicer, it makes it easier since it has to be sliced thin.

@ Marcus, prosciutto will be next, as soon as I can find an organic pork leg.

Beautiful beautiful beautiful. We also make sausages and do our own olives. Do you store them in a cold room ?

Wow looks wonderful!

I buy a whole organic hog every year from an organic dairy farmer who sells grass fed raw milk and some milk products. The hogs get a lot of milk extras.
  They wouldn't work for prosciutto though, the processors don't have a way to scald the hogs so they skin them. I have them cut the chops, neck bones, and package the liver and spare ribs. Every thing else is wrapped up whole and I take it from there.

Pino. Once they are cured I package them with a food saver and put it in the refrigerator.

Vito, so nice to see the generous person behind the fig threads! Few people know how good of a baker you are as well! The photo is priceless. The Fracazzano Bianco and the Angelo's Dark are leafing out nicely!

Way to go, Vito!

Looks very good, My mom n dad would make everything before. My mom passed and my dad is weak now and no one ever showed me how to make them. Only if i could speak Italian I would go back to my dads side in Italy and try to learn from them. 

Vito...Vito....you're killin' me!

How can I lose some weight after looking at that picture you posted? 

Now, I gotta go to *Arthur Avenue for some "real" Italian goodies....bread that bites back, cheeses, that don't taste like a block of wax, and, some well-aged, everything.  A little of this, and a little of that...and, good-bye to $100.00.....  I can't resist.

Frank

*Arthur Avenue, Bronx, NYC = One of the last Italian neighborhoods left in The Bronx.  Famous for authentic foods, mobbed-up "private clubs", and, great restaurants.  Da Bronx version of "Little Italy".  Shop around with the aroma of freshly roasted, "black coffee" and baking bread, floating in the air.

Vito Vito Vito !
Biteing my fore finger.