Curing cave is looking good! Lonzino, spicy Bresaola and Gazdoli. Bresaola is almost ready for the taste test and storage and the lonzino I give about about another 2 wks. The Gazdoli is going to be at least a month. 🥓🍜🍽️#charcuterie #curing #meats #lonzino #bresaola #gazdoli #losttogetheracres

Three and a half months from start to finish. The rolled and cured pork loin I dubbed the "Gazdoli" is finally done. Final weight 690 grams. Very mild with a smooth mouth feel. 🍽️🍜🥓 #experimentinginthekitchen #meats #charcuterie #gazdoli #curingmeat #losttogetheracres