<![CDATA[Types of pork]]>Joe Hell Jonathon and everyone. In my research of Prosciutto, there is an abundance of sources that state that the source of the pork is critical to the final product, i.e. food source, free grazing, temperature, breed, and a whole host of variables. Regarding the final product of sausage, is it as important? The source can change the price of raw meat by as much as 5 times, so the question is, is it worth it. Appearently for Prosciutto, it is, how about for sausage?

]]>https://waltonsdev.nodebb.com/topic/2503/types-of-porkRSS for NodeFri, 11 Sep 2026 02:54:42 GMTMon, 20 Jul 2020 13:00:04 GMT60<![CDATA[Reply to Types of pork on Tue, 21 Jul 2020 21:45:08 GMT]]>That is one wild looking pig!

]]>https://waltonsdev.nodebb.com/post/19795https://waltonsdev.nodebb.com/post/19795Tue, 21 Jul 2020 21:45:08 GMT<![CDATA[Reply to Types of pork on Tue, 21 Jul 2020 18:49:09 GMT]]>Anyone need a pigs wool coat!

]]>https://waltonsdev.nodebb.com/post/19786https://waltonsdev.nodebb.com/post/19786Tue, 21 Jul 2020 18:49:09 GMT<![CDATA[Reply to Types of pork on Tue, 21 Jul 2020 18:37:18 GMT]]>scott farm lol they look like sheep! Mangalista, I highly recommend every google it and look at the pics!

]]>https://waltonsdev.nodebb.com/post/19785https://waltonsdev.nodebb.com/post/19785Tue, 21 Jul 2020 18:37:18 GMT<![CDATA[Reply to Types of pork on Tue, 21 Jul 2020 17:26:30 GMT]]>Mangalista is my new favorite pig. It looked like wagyu pork. I cut some porterhouse chops off a loin I was able to get my hands on and they were fantastic. If I can get more I want to try making some capicola out of it. Culatello is next, once I get better at those with cheaper breeds.

]]>https://waltonsdev.nodebb.com/post/19781https://waltonsdev.nodebb.com/post/19781Tue, 21 Jul 2020 17:26:30 GMT<![CDATA[Reply to Types of pork on Tue, 21 Jul 2020 17:08:32 GMT]]>It is from the Black Iberian pig breed native to the Iberian Peninsula
Now the are raising this breed in other places including the US and feeding them a similar diet of acorns and other natural materials
And I would guess also trying other diets and comparing results

]]>https://waltonsdev.nodebb.com/post/19779https://waltonsdev.nodebb.com/post/19779Tue, 21 Jul 2020 17:08:32 GMT<![CDATA[Reply to Types of pork on Tue, 21 Jul 2020 13:23:52 GMT]]>TexLaw Ah, yes wouldn’t use an already cured ham to make anything. I thought Iberico was the pig but looks like it is specifically in reference to the ham, or now I am seeing it both ways. To clarify in case anyone looks at this in the future you should never make sausage out of an already cured ham!

]]>https://waltonsdev.nodebb.com/post/19764https://waltonsdev.nodebb.com/post/19764Tue, 21 Jul 2020 13:23:52 GMT<![CDATA[Reply to Types of pork on Tue, 21 Jul 2020 01:20:14 GMT]]>Jonathon said in Types of pork:

Why? Worth it? Too strong a taste or too specific or something?

It’s already very cured and dried, like a good prosciutto. It ain’t gonna make much of a sausage. Just slice it thinly and enjoy it. It’s divine.

]]>https://waltonsdev.nodebb.com/post/19757https://waltonsdev.nodebb.com/post/19757Tue, 21 Jul 2020 01:20:14 GMT<![CDATA[Reply to Types of pork on Tue, 21 Jul 2020 00:14:33 GMT]]>Jonathon try some canned pumpkin, it should help settle their stomach and back end issues. Our vet recommended, the dogs liked it and it seemed to work.

]]>https://waltonsdev.nodebb.com/post/19754https://waltonsdev.nodebb.com/post/19754Tue, 21 Jul 2020 00:14:33 GMT<![CDATA[Reply to Types of pork on Mon, 20 Jul 2020 22:47:03 GMT]]>drbrown35801 I would very much appreciate his instructions. I look forward to them. From a few very old italian curing books, salt and lard was it. Cutting that bone is mentioned, along with some blood vessel that if not taken out could lead to a souring of the Prosciutto.
Thank you very much.

]]>https://waltonsdev.nodebb.com/post/19751https://waltonsdev.nodebb.com/post/19751Mon, 20 Jul 2020 22:47:03 GMT<![CDATA[Reply to Types of pork on Mon, 20 Jul 2020 22:07:36 GMT]]>I have seen Prosciutto at $300.00 a pound. It was from Italy. My Uncle who was Italian used to make Prosciutto and he only used salt which if I remember right was an Italian Mediterranean Sea salt. He cut the knuckle joint out of the ham and stuffed salt i. And around the bone that was left. He would then take it and put it between two boards with weights on top of it and then he hung it for 24 months in his basement. I think I still have his instructions at the house If you want me to look it up.

]]>https://waltonsdev.nodebb.com/post/19749https://waltonsdev.nodebb.com/post/19749Mon, 20 Jul 2020 22:07:36 GMT<![CDATA[Reply to Types of pork on Mon, 20 Jul 2020 21:37:20 GMT]]>WELL, i understand just why a real Iberico Prosciutto cost sooooo much. I would have to get $75.00 a pound for sausage - like that’s going to happen.

]]>https://waltonsdev.nodebb.com/post/19747https://waltonsdev.nodebb.com/post/19747Mon, 20 Jul 2020 21:37:20 GMT<![CDATA[Reply to Types of pork on Mon, 20 Jul 2020 21:34:53 GMT]]>TexLaw Why? Worth it? Too strong a taste or too specific or something? Austin looks like I need to buy some Iberico I have priced it out and it is only $300 before shipping, I’m sure that is acceptable? Actually I found some places I can buy it sliced but WOW it is crazy expensive.

]]>https://waltonsdev.nodebb.com/post/19746https://waltonsdev.nodebb.com/post/19746Mon, 20 Jul 2020 21:34:53 GMT<![CDATA[Reply to Types of pork on Mon, 20 Jul 2020 21:13:46 GMT]]>Jonathon said in Types of pork:

So, that pig, called a Iberico Ham are supposed to have amazing flavor but I don;'t think you’d want to waste it on sausage.

I’ve had Iberico ham, and you most certainly would not want to put it in sausage. It wouldn’t even make very good sausage!

]]>https://waltonsdev.nodebb.com/post/19743https://waltonsdev.nodebb.com/post/19743Mon, 20 Jul 2020 21:13:46 GMT<![CDATA[Reply to Types of pork on Mon, 20 Jul 2020 13:34:41 GMT]]>Jonathon I feel your pain. Our mastiff when she over ate or had a stomach issue was like Slimer from from Ghost Buster’s, she would even come and look at you about 5-10 seconds before she would explode like a loose firehose. She was a great dog, friendly but protective and a big gal.

]]>https://waltonsdev.nodebb.com/post/19712https://waltonsdev.nodebb.com/post/19712Mon, 20 Jul 2020 13:34:41 GMT<![CDATA[Reply to Types of pork on Mon, 20 Jul 2020 13:22:53 GMT]]>Anyway sorry, had too much going on in that post (sorry guys, I am REALLY tired today, my 170 lb mastiff “puppy” has been having diarrhea all over my house for the last 24 hours or so, fun fun)

So, that pig, called a Iberico Ham are supposed to have amazing flavor but I don;'t think you’d want to waste it on sausage. Think of it sort of like a wagyu beef.

]]>https://waltonsdev.nodebb.com/post/19709https://waltonsdev.nodebb.com/post/19709Mon, 20 Jul 2020 13:22:53 GMT<![CDATA[Reply to Types of pork on Mon, 20 Jul 2020 13:21:03 GMT]]>Chef The quality of meat that you start out with will affect the quality of your finished product for any meat product you are making. However, sausage isn’t one of the types where it is incredibly important as you are mixing everything up and most, if not all of the meat is coming into direct contact with seasoning. For something you are going to dry age, and especially for something you are going to dry age for months and months (like prosciutto) it becomes much more important.

There is a type of ham from Spain that has been talked about on this board before that only ever eats acorns. (I think this will take you to one guy talking about it https://meatgistics.waltonsinc.com/topic/16/roll-call-start-here-first/98?_=1595251170849) here is another more in-depth post
https://meatgistics.waltonsinc.com/topic/892/whole-hog/10?_=1595251170852

]]>https://waltonsdev.nodebb.com/post/19708https://waltonsdev.nodebb.com/post/19708Mon, 20 Jul 2020 13:21:03 GMT