Wednesday, May 15, 2013

Not Exactly Lomo

I wish I could tell you what this is. I don't think it's loin. A long strip of shoulder maybe? It was just salted with a bit of cure and stuffed into a casing, hung and forgotten about for about four months. Hard as a rock. Mummified. Petrified. Needs to be shaved basically. But the flavor is so interesting and it can indeed be chewed. Buster confers.

What made me think of this was a lovely cured elk loin I tasted in Banff the other day. Much softer and smokey. In future I'll have to be just a little more impatient, huh?
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7 comments:

  1. PeterMay 16, 2013 at 5:30 AM

    I had this happen with a hunk of bresaola; it's so hard that I shave it to make beef dashi. I bet this would make a wicked broth...

    ReplyDelete
  2. Ken AlbalaMay 16, 2013 at 6:00 AM

    Ooh, That's an idea Peter. I was wondering what would happen if I cooked it, but why not grate it directly into a soup? Maybe a Zuppa Pavese, something with eggs and parmigiano. Or a tomatoey minestra. Great idea!

    ReplyDelete
  3. JeremyMay 16, 2013 at 7:26 AM

    Shaved in an arugula salad, with dried cherries and a Dijon vinaigrette.
    (Okay, so that's what *I* did a couple weeks ago with some of my over-dry lonza.)

    ReplyDelete
  4. Deana SidneyMay 17, 2013 at 5:17 AM

    Wonder what would happen if you steamed some of it? WOuld it rehydrate or just sop up moisture and lose flavor? Soup does sound lovely with it....

    ReplyDelete
  5. GujjarJune 6, 2013 at 8:25 AM

    As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. Welford

    ReplyDelete
  6. buying runescape goldJune 15, 2013 at 1:59 AM

    That's an concept Chris. I was thinking what would occur if I prepared it, but why not thank it straight into a soup? Maybe a Zuppa Pavese, something with egg and parmigiano. Or a tomatoey minestra. Excellent idea!

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