The lyfe so short, the craft so long to lerne-The Assembly of Fowles. Line 1.
So, even though I will probably not live long enough to get there I am more determined than ever to master the craft of making salumi, less so charcuterie. Recall that I'm an Italo-American and not Franco-American and since ontogeny recapitulates genealogy [:-)] my preference for salciccia over saucisse makes great good sense. No?
I suppose I have a very long road a head of me. The stuff I'm making now is mostly very good and some of it is even terrific. But I feel like I'm still pretty far away from even my short term goal of art which, since I've never stated it here, is as follows.
I'll consider my efforts worthwhile when I have more than two products that contain nothing more than meat, salt, and perhaps sugar and pepper. In other words, the quality of the meat and my technique will be the only elements that carry the salumi.
I've come pretty close to hitting this goal with some of the bresaola and cured and minimally dried venison loin. But not close enough.