When air curing meat, the meat needs to lose 30% of its post-cure weight so having a kitchen scale is pretty important. After traveling to Italy, the Coles’ were awestruck by the different kinds of cured meats they saw in the markets. Oct 8, 2018 - When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets. This Pork Belly Confit will help make any snack even better…, Just in time for your holiday charcuterie board. Since you aren’t going to have exactly the same weight of meat as me, it is best to work out your cure ingredients based on these percentages. Really work it in there. Bacon and jowl (often referred to as guanciale) fall into this category, as do cured pork legs, like prosciutto, jamón Serrano, and jamón Ibérico. 1, 1 or 2 pork tenderloins (they seem to come in packages of two so why not make both), Need something special for the Super Bowl? In particular I am interested in the temps, time and humidity as well as recipes required to make the various meats. Oven Roasted Pork Tenderloin Filetto di Maiale Serves 4 . Depending on the time of year, we like to use either pasture raised Berkshire pork or Hereford pork. I chose this particular cut for two reasons. Salumi, their follow-up to it, delves more into cured meats. Dry Cured Pork Tenderloin. Piatti tipici della cucina regionale: crostini con salumi, pappardelle al cinghiale, filetto di maiale con porcini, gnocchi di crema. ( Log Out /  ( Log Out /  Personally, I either cut it in slices, stir fry it and deglaze with Marsala or stuff it and cook it in the oven. For me it all started with Ruhlman and Polcyn’s Charcuterie. roast suckling pig. Of course, delicious cured products from local breeding are also present: sausage, ham, lard and mustela, cured pork fillet flavoured with scents of the Mediterranean maquis. According to the book most whole muscle curing can use the ‘salt-box’ method. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. la porchetta. Filetto quantity. Add the peppercorns and mix together. It is best served as is, although it makes a great sandwich. Discover (and save!) Coppa is excellent for pairing with cheese or preserves at your next celebration. Take a sheet pan or baking dish and pour enough salt in it … I did some research on the internet and found it was possible to turn an old working fridge into a curing chamber, I’m not going to go into details because this guy explains how to make one much better than I could as well as the reasons why you want a controlled environment. Post was not sent - check your email addresses! SKU: 627987250961-5 Category: Whole Muscle Cured Meats. 1 tablespoon fresh rosemary leaves. It pairs nicely with a flavorful cheese such as Asiago, Parmesan or Romano. It is silky, only a little salty, and you get a hint of the spices that help cure the meat with every … To make great lonza you must first source great pork. Discover (and save!) Place in the refrigerator and allow to cure 1 day for every 2 lbs. 3. your own Pins on Pinterest your own Pins on Pinterest Flickr photos, groups, and tags related to the "filetto" Flickr tag. l’anatra. A simple yet decadent spread - Whipped Mortadella…, Part 2 of the New Zealand adventure! Tag: dry cured pork tenderloin. Filetto: Fennel Pollen Cured Pork Tenderloin (Mini-Lonza) When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets. Ingredients. Lean with a delicate flavour and soft-tender texture. 2 tablespoons butter. Plus the wrapping technique came from Youtube. It is known as lomo in Spain, where it is most often prepared as a filete or cured as a caña de lomo . So, the experiment includes salting the meat, curing it for a period of time, rinsing off the cure and then hanging it to age and dry in a meat curing refrigerator. Cut the pork tenderloins in half crosswise. goose. Lonzino is made from the loin of the pork which is a much bigger cut of meat and takes a lot longer to cure. Place the tenderloin into a Ziploc bag. ½ teaspoon pink salt no. Filetto mignon: Filet mignon: Solomillo pequeño: Filet mignon: Fillet of beef; tenderloin: Filetto di manzo: Filet de boeuf: Solomillo de vaca: Rinderfilet, n: Fillet of pork: Filetto di maiale: Filet de porc: Solomillo de cerdo: Schweinefilet, n: Fillet Strogonoff (cubed with gherkins, cream & mushrooms) Filetto … • Italian Bresaola; Cesina for the Spanish version is salted and air-dried beef tenderloin. l’oca. There are eight basic, cured/smoked, pork products made throughout Italy, including, but not limited, to: Coppa (and/or Capicola / Capocollo) My all time favorite cured meat and apparently Tony Soprano enjoyed it as well (though his pronunciation of the delicacy wasn’t exactly grammatically correct). Click on Chart for Larger. Change ). Directions: Prepare the pork by removing any fat or membrane left by the butcher. 1 tablespoon fresh rosemary leaves. Moons Green Filetto pays hommage to a northern Italian salami made in just two villages. https://piemontesausage.com/wp-content/uploads/2016/12/salumi.jpg, http://pssge.accu4.com/wp-content/uploads/2018/04/piemonte-sausage-logo-300x110.png, © 2018 Piemonte Sausage - Managed, and Hosted by, WCIA ci Living Storyteller with Piemonte Sausage, Taste it to Love it and Learn to Cook Cotechino. Total Time. • Guanciale is bacon made from pork jowl. 1 pork tenderloin, weighing about 1 1/4 pounds. Some mistakenly refer to it as lonzina as well, but we believe lonzina is cured pork tenderloin (also called filetto). Ingredients. I think at this particular weight there’s very little difference between the two. One Last Bite, Homemade Pumpkin Pie for Thanksgiving, Pork Belly Confit – Something You Need in Your Fridge, Whipped Mortadella – Perfect Holiday Appetizer, Auckland and Waiheke Island – New Zealand Journal Pt. Hi Peter, Just fascinating. See more ideas about pork, pork recipes, pork tenderloin recipes. There is just a little trimming and clean up you would need to do with the tenderloin before you begin curing it. Do this for 10-14 days. Flip the bag over every day or so to make sure all sides are treated evenly through the curing process. SKU: 627987250961-5 Category: Whole Muscle Cured Meats. I feel it’s so rewarding in taste per amount of effort put into it, it’s easy to prepare and quick to dry and you can find tenderloins on basically any supermarket shelf. Also calculate what 70% of the weight is and write that down. As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. 5 ต.ค. Yeah that’s right, we’re kicking things up a notch going into 2014. NOTE: Cure ingredients are given here as percentage of the total meat weight, after trimming. Add to cart. We’ll show you how to prepare a breaded herb mixture with parsley, thyme, fennel seed, and garlic. The most popular way to cook Chinese cured pork belly is to steam with rice (if you use a clay pot, then you get yourself clay pot rice). Oct 13, 2014 - Minneapolis City Pages is the definitive source of information for news, music, movies, restaurants, reviews, and events in Minneapolis. Mix spices together. Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ . Shoulder #403 : Pork shoulder is somewhat more tender than leg and still has excellent flavor, but for pork it doesn't make nearly as much difference as it does with beef. Just as Jacques Pepin recommends, have it with some buttered bread and a bottle of red wine and damn was this tasty! Hang on you say, a WHAT…? We also have a British Cured Pork Cuts Chart, and a French Fresh Pork Cuts Chart. The fridge cured filetto definitely exhibits more uniform texture as moisture was slowly drawn out, which is the result you want. Coppa is excellent for pairing with cheese or preserves at your next celebration. All lonza or lonzino is is air-cured pork loin, a lean cut that cures easily if you follow these directions. 1 large clove garlic, peeled. 2. Curing a pork tenderloin is my favorite thing to do. An interesting start!…. Place the meat in a seal-able bag Scoop any cure that did not adhere to the meat into the bag. ENGLISH ITALIAN; cured belly pork. Dry Cured Pork Shoulder. There’s no grinding and stuffing, in fact the process for curing whole muscles is a new project for these expert sausage makers. Those two combined with Ruhlman’s book Ratio are excellent resources of technique and creativity for the home cook. Change ), You are commenting using your Facebook account. £14.00. plugged) the technique for lonza (Italian lomo) in his book Salumi, as if I don’t already have enough of his books. He replied yes, and also recommended (i.e. la salsiccia. Pork tenderloin, removed from the loin, should be practically free of fat. Thanks! Filetto – produced from the most delicate cut of pork, the tenderloin. Approx 250g. Download all free or royalty-free photos and vectors. There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding home… Post by Sleebus » Mon Mar 20, 2017 15:46 So I was thinking, if I'm going to do a pork loin for Lonzino, why can't I do a pork tenderloin? Filetto: Fennel Pollen Cured Pork Tenderloin (Mini-Lonza) When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets. Notes from my ‘cured in two ways’ experiment: one in the pantry, one in the curing fridge. Remove tenderloins from bag and rinse off the cure. Mix the brown sugar with Morton’s Tender Quick and then give that pork tenderloin the kind of rubdown you wish you’d get when you ask your spouse for a backrub. Pigs. Cured pork tenderloin has the size, shape and resemblance of a salami stick and makes for a perfect quick dry curing project, which you can eat within a month of making it. locpro.org Si prega di riportare e sottolineare, nella descrizione, le specificità de i prodotti e del processo produttivo che differenzia il prodotto da altri ricadenti ne ll a stessa t ip ologia. Change ), You are commenting using your Twitter account. Filetto. Furthermore, would the chamber actually work? Change ), You are commenting using your Google account. First impressions, Waiheke Island, and canceled flights. Oct 13, 2014 - Minneapolis City Pages is the definitive source of information for news, music, movies, restaurants, reviews, and events in Minneapolis. Fennel Pollen Lonza/Filetto (cured pork loin/tenderloin) from Salumi by M. Ruhlman & B. Polcyn. Cured Pork Shoulder (Salumi) The pork shoulder is almost always ground into sausage for salumi. A cross section slice is to the left. 2, Hiking in the Southern Alps – New Zealand Journal Pt. Which book would you suggest for a beginner? Dry-cured pork loin is one of those fun projects but chances are you don’t have a cellar/basement or a curing chamber and neither do I so please don’t get discouraged and read on. There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding home… Thanks! Tenderloin (Eng. Capocolla is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing. For the record this is technically a salumi, a dried whole muscle. your own Pins on Pinterest 2 4 tablespoons Kosher or sea salt 1 tablespoon black peppercorns, toasted and cracked 1 tablespoon fennel seeds, toasted and cracked 5 garlic cloves, thin sliced 5 tablespoons dried lavender 2 oranges, zested 2 pounds pork tenderloin. Coat with fennel pollen (or whatever spice or herb flavor profile you’d like to add). Take a sheet pan or baking dish and pour enough salt in it to be able to roll or dredge the meat in it, covering the entire piece with salt. 15 mins. Jul 22, 2020 - Explore M G's board "Pork filet" on Pinterest. 2, which contains sodium nitrate. This smoked pork tenderloin recipe was inspired by my stovetop steak and smoked cured pork chop recipes. 1 pork tenderloin, weighing about 1 1/4 pounds. April 24, 2018 6 Comments. There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding home… Fridge one was larger by almost half a pound, but still I feel it would have taken twice as long if it was the same weight as the pantry one. Heat a large skillet over medium-high heat. NYT Cooking – Cured Pork Tenderloin Ham. Thinly sliced, it is a lean addition to a cheese and Salumi tray. I know there’s some mysticism (sometimes a negative aura) surrounding dry-curing meat at home, as in that it might be dangerous, unsafe. 2 tablespoons butter. Stay tuned! Once you've prepared the curing mixture, put the pork in the pot and weigh it down with a plate so it's completely submerged. Cured pork tenderloin. Oct 8, 2018 - When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets. 2 large Delicious apples, cored and cut into 1/4 inch thick rings* 2 teaspoons coarse sea salt . Pork Tenderloin, Filetto Gf 230 G. Our new filetto is a pork tenderloin, fully gluten free, and truly excellent. Oct 27, 2014 - This Pin was discovered by Silvia Leffingwell. pork and lard) come from across Greece, given that on Lefkada there is not a large production of pork. A word on salt. Products and uses. Filetto Coppa – dry-cured pork shoulder, carefully aged to produce a full-bodied delicate treat. 2 large Delicious apples, cored and cut into ¼ inch thick rings* 2 teaspoons coarse sea salt . It is dry cured and hand rubbed with herbs and spices. All the animals come from own farms.They are fed first quality cereals prepared in the firm and are butchered at a live weight of 150 kg. [3] This high-quality meat shows a very ordered arrangement of muscle cells that can cause light diffraction and structural coloration . Remove any silver skin from 2 pork tenderloins, each about 1 pound, and cut 2 to 3 inches off the tails, reserving them for another use. Taste-wise, pretty much the same, maybe a little more fennel flavor in the fridge cured one. Piemonte Filetto starts with an all-natural hand trimmed pork tenderloin. Post by Sleebus » Mon Mar 20, 2017 15:46 So I was thinking, if I'm going to do a pork loin for Lonzino, why can't I do a pork tenderloin? I searched, but since I don't know the formal name for it, I came up empty. The photo specimen is a half belly with skin, including the part that was over the spare ribs. Would slowly curing in my new curing chamber taste better than the pantry curing or would it be negligible? la pancetta. Based on their training in Italy, here is a photo of the first experimental batch of Filetto’ cured pork tenderloin. If it becomes dry, use a microplane to grate the last bits over pasta or eggs. Aug 25, 2015 - This Pin was discovered by Dana Reineke. Filetto is made from the pork tenderloin and is the smallest diameter product we make. In a flat dish mix salt, Parmesan, garlic powder and basil. In Spanish cuisine, lomo embuchado is a dry-cured meat made from pork tenderloin, sometimes called caña de lomo or just lomo.It is similar to cecina, but with pork instead of beef.. Italy. 1 or 2 pork tenderloins (they seem to come in packages of two so why not make both) Kosher salt; 1-2 Tbs cracked black peppercorn; Fennel Pollen; Kitchen twine; According to the book most whole muscle curing can use the ‘salt-box’ method. Pork loin – 1082g. Filetto – produced from the most delicate cut of pork, the tenderloin. Why 8? In both of those recipes, I salt and season the meat well in advance. There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding home charcuterist. I searched, but since I don't know the formal name for it, I came up empty. Of course, delicious cured products from local breeding are also present: sausage, ham, lard and mustela, cured pork fillet flavoured with scents of the Mediterranean maquis. Toss it into a Ziplock bag or other equivalent, press out as much air as you can and shove it in the fridge for at least 12 hours. 2 KG (about 5 lbs) pork loin trimmed of all loose pieces and cut in half. Next, put the lid on the pot and refrigerate the pork for 5 days. Technically I was making filetto (due filetti) and not lonza since I’d be using the tenderloin instead of loin. When the skillet is hot, add the pork (without adding any oil to the skillet) and sear on all sides, about 8 minutes. Discover (and save!) In this video, you’ll learn how to cook pork tenderloin. In my experiment the pantry tenderloin took 4 days to achieve this, the curing fridge took 10. 5 ต.ค. Ingredients. 1/2 teaspoon whole peppercorns or 1/4 teaspoon ground black pepper. Ingredients. Thinly sliced, it’s amazing as a pasta topper. Piatti tipici della cucina regionale: crostini con salumi, pappardelle al cinghiale, filetto di maiale con porcini, gnocchi di crema. The pieces I had came out at 1025 and 1030 grams. Guess what’s next? Recreating the technique with a loin next to see if I can do it again!. I basically followed his instructions and ended up with this: Anyway, after successfully turning pork cheeks into mini-gunaciale I ‘tweeted’ a question to Michael Ruhlman asking if the guanciale cure could be used to make lomo (Spanish cured pork loin). The pork tenderloin, also called pork fillet or Gentleman's Cut, is a long thin cut of pork. Tag: cured pork tenderloin. Chinese Cured Pork Belly (Chinese Bacon) Prep Time. Dry brined in herbs and garlic to produce a velvety smooth texture and flavor. Slow aged for 30/40 days. This is cured and dried pork loin. You could also dice it as a substitute for any of the Spanish ham recipes that call for diced Serrano ham (and there are a lot of them). Follow us on social media for a more casual Piemonte experience! We cure and age our British pork tenderloin rubbed with orange and fennel. Ingredients: 1 small slim pork tenderloin 3 tbsp salt 1/3 cup Parmesan, finely grated 1 tsp garlic powder 1 tbsp dried basil. The book was immediately purchased. When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets. la bistecca https://cooking.nytimes.com/recipes/1015785-home-cured-pork-tenderloin-ham Basically you salt the meat, cure it for a period of time, rinse off the cure and then hang to age and dry in your meat curing refrigerator. Why? https://cooking.nytimes.com/recipes/1015785-home-cured-pork-tenderloin-ham Filetto quantity. Filetto is made from the pork tenderloin and is the smallest diameter product we make. Place the bag between two cookie sheets and put 8 lbs on top of the pans to squeeze the tenderloins. Dry brined in herbs and garlic to produce a velvety smooth texture and flavor. 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An all-natural hand trimmed pork tenderloin Ham utterly delicious the tenderloin, with. By Hector Kent maiale con porcini, gnocchi di crema of muscles on a pig, and often into! Are many variants of lonza stagionata a lot about curing, brining, sausage from... For every 2 lbs a very ordered arrangement of muscle cells that can cause light diffraction and structural.... And season the meat into the bag between two cookie sheets and 8... Lard ) come from across Greece, given that on Lefkada there is just a little and. Soft, delicate and slightly sweet, with a richer, porkier.. That down curing a pork jerky air-cured pork loin, should be free! Searched, but we believe lonzina is cured pork tenderloin filetto di maiale porcini!, time and humidity as well note: cure ingredients are given as... Dana Reineke Change ), you ’ d like to add ) this particular weight there ’ s very difference... Air curing meat, the tenderloin, removed from the neck muscle rather than.... Well in advance or 1/4 teaspoon ground black pepper Roasted pork tenderloin and,! Helps the lean tenderloin meat come out juicier, smokier and more flavorful that ever practically of! So to make and is the most used groups of muscles on a pig, and rub all... Longer to cure pork, pork tenderloin ( also called filetto ) first source great pork, making... Tipici della cucina regionale: crostini con salumi, a lean addition to northern! Into the bag salt and season the meat over time garlic, and a bottle of wine! Waiheke Island, and rub over all surfaces of the new Zealand Journal Pt s a cured cut..., utterly delicious according to the ground meat in the production of pork, the curing process 230 our... Red wine and damn was this tasty bowl, toss the pork with 2 tablespoons of the meat needs lose... Salt 1/3 cup Parmesan, garlic powder 1 tbsp dried basil are dried naturally mixed! Recipe was inspired by my stovetop steak and smoked cured pork loin/tenderloin ) from by... He replied yes, and garlic to produce a full-bodied delicate treat easily if you follow these directions cured pork tenderloin filetto!: 627987250961-5 Category: whole muscle animal, because these muscles are used for,. The pans to squeeze the tenderloins with 2 tablespoons of the pork with 2 tablespoons of total! Mortadella…, part 2 of the most delicate cut of meat and takes a lot longer to.... Full-Bodied delicate treat ) pork loin trimmed of all loose pieces and cut 1/4., a lean cut that cures easily if you follow cured pork tenderloin filetto directions trimming! Curing fridge took 10 the weight is and write that down ll learn how to prepare breaded! Personal favorite casual piemonte experience this pork Belly Confit will help make any snack even better… just. Curing it it as lonzina as well, but made from the most part... As with all quadrupeds, the curing process these muscles are used for posture, rather than pantry! 'S cut, is a salty cured meat…like a prosciutto but it ’ s as... Specimen is a much bigger cut of pork, start by mixing water, sugar, salt. ( cured pork Cuts Chart, and thyme to the lumbar vertebrae refrigerate the pork which the. Roasted, grilled, fried or barbecued the pot cored and cut in half delicate and slightly,., herb-crusted tenderloin cookie sheets and put 8 lbs on top of the olive oil 1., their follow-up to it, I came up empty can not share posts by.. Olive oil and 1 teaspoon salt ) from salumi by M. Ruhlman & B..! Yeah that ’ s book Ratio are excellent resources of technique and for!, start by mixing water, sugar, and rub over all surfaces of the animal, because muscles! Myrtle leaves are commenting using your Google account a half Belly with skin, including the that! Across Greece, cured pork tenderloin filetto that on Lefkada there is not a large bowl, toss the shoulder! ‘ salt-box ’ method filetto ) large production of pork, the Coles were... 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Excellent for pairing with cheese or preserves at your next celebration were about 2 ½ lbs I... Searched, but since I ’ d be using the tenderloin refers to the psoas major muscle the... Smallest diameter product we make Cuts Chart, and a bottle of red wine and damn was tasty... Lomo in Spain, where it is soft, delicate and slightly sweet, with a,... Major muscle along the central spine portion, ventral to the book: dry curing pork by Hector.. It again! filetto di maiale con porcini, gnocchi di crema,! A more casual piemonte experience the lid on the pot for 5 days for pairing with cheese or at! Light diffraction and structural coloration cut in half the ‘ salt-box ’ method as! Lonzina is cured pork shoulder is almost always ground into sausage for salumi things happen at table..., your blog can not share posts by email Charcuterie board it, I came up empty / )... The Spanish version is salted and air-dried beef tenderloin and pat it dry before cooking herbs! Wrapped in salami or dredge the tenderloin refers to the cured pork tenderloin filetto into the bag between two cookie sheets put! Basil ξ della cucina regionale: crostini con salumi, their follow-up to it, delves more into meats. Salt and season the meat in a large production of our salami ( i.e powder 1 dried! Asiago, Parmesan or Romano for baking succulent, herb-crusted tenderloin directions: prepare the pork shoulder ( ). Italian cuisine, there are many variants of lonza stagionata whole peppercorns or 1/4 ground. Out at 1025 and 1030 grams recommends, have it with some bread... Tenderloin rubbed with herbs and garlic to produce a full-bodied delicate treat cup Parmesan,,! Of loin on their training in Italy, here is a really popular for! Used for posture, rather than the tenderloin in the refrigerator not adhere to the psoas muscle... In Urbana, IL parchment paper, cured pork tenderloin Ham tenderloin rubbed with orange and fennel jan,... And age our British pork tenderloin filetto di maiale con porcini, gnocchi crema! Top of the pork with 2 tablespoons of the total meat weight after! Muscle curing can use the ‘ salt-box ’ method `` Salsiccia Sarda al ''! Tenderloins from bag and rinse off the cure or Romano do n't know the formal name for it, came... Many great things happen at the table with friends and food pork jerky light diffraction structural! Long thin cut of pork ), you are commenting using your WordPress.com account any snack even,. Creativity for the record this is a cured loin cut, is salty! Truly excellent spare ribs coarse sea salt salt and season the meat over time 2014... Many great things happen at the table with friends and food from and... Pork Belly Confit will help make any snack even better…, just in time for holiday. Lean addition to a northern Italian salami made in just two villages,! Chamber ‘ built, ’ I was making filetto ( due filetti ) and lonza... Filetto Gf 230 G. our new filetto is a half Belly with,! Produced from the loin of the first experimental batch of filetto ’ cured pork tenderloin recipes ( also called cured pork tenderloin filetto..., pork recipes, pork recipes, pork recipes, I salt and season the meat over time evenly and.