Dale
I think it's time you pickup where your grandmother left off.You could be making memories for the next generation.
It is a lot of fun and gives you a sense of accomplishment .
Vito

My birth year was 1956- now I know how old you guys are! LOL!
Vito, if you need copies of any trees you have shared with me, let me know.
We had a relatively mild winter in Albuquerque. I don't think temps went below 10-11 degrees on any given night.

On several of the coldest nights, I did not have time to cover some potted trees outside. I laid them down on the ground without any covering, close to the east side wall of the house.
To my surprise, not one has shown any frost damage! Go figure.

Any other good books on curing other than Charcuterie?

Leon types-My birth year was 1956- now I know how old you guys are! LOL!


OK well now i know how old you and Vito are.    ; )

My birth year is 1945...you guys are all young pups! With age comes wisdom. Joe

Posted by Leon


My birth year was 1956- now I know how old you guys are! LOL!

Vito,

   I'm all in. (Now, if I can just convince my wife . . . .)

Dale
Tell your wife it's your tradition and you must carry on.
Vito

Vito, don't go feeling too old.  Look at this video of a lady closing in on 80 that is making the rounds.

HarveyC
I love it :-) That's how my wife and I dance.
Thank you for posting it.
Vito

very nice vito  thanks

Wow Vito, that looks amazing. I wonder if it could be even better than your gig cookies. Impossible!
I also lost several large trees in the garage. Is there any chance they could still leaf out I wonder. I guess time will tell.
Greetings to the lovely Elizabeth. Hope to see you this summer.

Hi Donna.
So nice to hear from you.
Thank you for the kind words.
I wouldn't give up on them yet it's early, I treat them like there alive and keep my fingers crossed.
Vito

Thank you Pete
Vito

Vito:
Thank you for the other book recommendation.
Have a joyous Easter Holiday and regards to Liz from all of us.
Leon

WOW Vito
  Looks delicious, You are gifted from growing figs,baking delicious pastries,cooking and being a wonderful person & friend
  Have a Happy Easter to you and your family
             Paul

Ok Vito, maybe my dead looking figs will sirprise me, like this cutting did. This is Green Ischia cutting from new dad Zach in Baltimore.

@ Donna, good for you. That makes me hopeful.



@ Paul.
How are you my freind?
Thank you for the kind words. I hope you had good luck with the plants you took.
Remember the plants that were left, well I just thru some tarps over them and left them out all winter, I uncovered them last week and I think there alive. Go figure.
I wish you and your family a happy Easter.
Vito

That looks wonderful, vito!
I've never heard of 'cappicola' around here. I wonder if it's the same as 'coppa'?
Happy Easter!

Optimist. In the book it's called Coppa.
Vito

Vito:
I ordered the Charcuterie book and the Art of making Fermented Sausage, and another called Salumi.
Have you used the book Salumi? What are your thoughts on this one?
Thanks,
Leon

And in 1956 I was just a gleam in my Daddy's eye. I had no idea that it was possible to do this at home. Thanks for enlightening me!

Leon, I am not familiar with that book. You will have to let me know your opinion of it after you read it.

I personally think the curing time should be a little longer than what the book "Charcuterie" calls for.

I wanted to mention that I did not make the Pupa Cu L'ova (the Sicilian Easter breads with egg) this year. Time just got away. Hopefully, next year I will get a head start. I hope you and your family have a very Happy Easter.
Vito

Vito:
You have been so generous for so many years. Do not even think twice about the Easter breads. We are so appreciative of you and Liz!
Have a Blessed Easter!
Leon

Vito:
I will let you know about the Salumi Book.
How much more time do you recommend the curing for?

Leon. I would go a couple weeks longer.
Coppa and Sopressata should feel ferm.