The Texas BBQ Forum

All the products I have done for the past 6 months will be cut open, sliced and tried by the family today for my daughters wedding this Saturday. I will show the following: traditional capicola with wine finish, Calabrian Lonzino, Fennel and thyme filletto with orange as a secondary flavor, Calabrian Lonzino with brandy finish, eye of round chorizo and orange beef bresaola, Mocetta's Salami spicy version and savory. Wish me luck that they all hit the mark. Pics will be shared in 6 hours.

Can’t wait to hear how it was

Looking forward to the Revealing - - - Congrats to your Daughter and Family

Thank you. The last month has been a strain on the family for sure. Not within but from an outside uninvited 47 y/o male who thought that only he was to marry my 22 y/o daughter. The stalker harassed just about everyone. Quite messed up.

Well here you go:

How does it taste?

The Mocetta which appears to look like Canadian bacon on the plate was 2 of 4 my daughter chose. I felt it had some case hardening which will equalize the texture over time. It was certainly drier then anything I made. Their flavors were good. Hard to judge the spice when you apply.

The other pic my daughter chose the ones on the right which was Bresaola savory and the filletto which is a type of lonzino made from pork tenderloin.

The wife only asked for something that looked like Canadian bacon which was not a shocker. She's an anti-fat preferred meat selector.

Capicola was good. Consistent, good flavor and had the look. The spicy ones were more subtle which surprised me. The Calabrian chili Lonzino was covered with Calabrian chili flake but maybe due to the thickness of the slice was not spicy as I'd hoped. Orange flavored beef Bresaola was good a surprise to most.

Again the cuts of meat were: pork loin, pork tenderloin, Eye of round.

Looks good to MOI - - - KUDOS for the Patience and Dedication that it must have taken to pull this off.

Looks muy gooder...

Looks great to me. No cheese?

It was a tasting to figure out which ones she wanted on her charcuterie board is all. They eat cheese like no other. My cheese and meat drawer in the refrig is 90% cheese.

Great reviews by the guests. I've learned a lot. I brought about 10 pounds of product to the fire station and we have been eating it for the past 48 hrs and will do for one more day. Here's what we have been eating.

Looks like a 3 alarm Eating day to me - - - -