Breaking news! A month later, and my coppa is done! And it is delicious! A little heavy on the cloves, but deeply flavorful, gorgeously marbled, and perfectly textured. Now how to get rid of a whole stick of meat?
You my have noticed that many of my posts lately have been baked goods. This is due to two factors: (1) baking is my favorite, and (2) I’ve been really busy with work, and it’s so much easier to whip up something sweet and work while it’s in the oven. I had some free time this weekend, though, so I decided to chill out and turn to slow food – the slowest food I know: cured meat. Coppa, specifically.
I first had haggis about ten years ago, when visiting my great aunt and cousins in Yorkshire and Scotland; I had not had it since…until yesterday. My introduction to haggis was a positive one, and I resolved on my return from that trip to find some in the States to accompany the scotch I brought back with me. Turns out, however, that haggis is not easy to come by in America. In the intervening decade, however, my meat skills have improved and internet food lore has blossomed and so, for the 254th birthday of the poet Robert Burns, I managed to make all my haggis dreams come true.
This is going to be a word-heavy post, so I’m going to give you the money-shot right up front. BAM! I finally made bresaola!
It’s been a while, folks. And this post is coming from a new kitchen. Yes, I moved, and I am finally in my very own apartment – hopefully for a while. My first real venture in this kitchen was, fittingly, a Charcutepalooza challenge. Specifically, the October “stretching” challenge. I’m still getting used to my new cooking space (and I don’t have a real table yet), so I tried a personal take on rillettes, rather than going for a gallantine or some such. I also managed to leave my copy of the Charcutepalooza Bible at my dad’s house; thus, this recipe is cobbled together from sheer know-how. And the internet. I call the final product – a venison-hare potted meat – “Rillettes de Bambi et Thumper.” Yep. What can I say, I’m a sick puppy; doesn’t change the fact this is awesomely gamey and delicious.
So, I’m back in the States. I’ve decided to finish out my Asia posts because I like the travel diary aspect of things, but I’m also going to include recipes in these last posts to round things out. Thankfully, as I was flipping through my new book Authentic Cambodian Recipes, I came across a recipe for a terrine of ground pork and prahok (fermented fish paste). August’s Charcutepalooza challenge – the first of the two I’ve missed – involved terrines; so, I’m killing two birds with one stone.
First off, I wanted thank you all for the really sweet and supportive comments I’ve received over the past couple of weeks. I’m getting down to the wire (the bar exam is on the 26th and 27th) and I’ll soon be back to posting and commenting with regularity.
In the meantime, I have a thank-you gift: my latest Charcutepalooza creation – mortadella.