We didn’t know what to expect at the end, but the result exceeded our expectations. Does that make sense? Maybe not but…. here it goes. The initial taste was on the salty side, but when the fat finally begins to melt on the tung, the nutty, gamey taste that we could remember from our taste of magret de canard séché came through loud and clear. We can say that our refrigerator “affinage” was a neat way to achieve the taste and look of an authentic product. Is it worthy of praise by an Alsatian chef? We would love to have one taste it.
Here’s a neat story:
I have befriended a French national who was a professional butcher all his life.
He knows his way around charcuterie…he owned the butcher and charcuterie shop in his Alsatian town of Lembach, France.
It was a family-owned business that he worked in from his youth to his retirement about 12 years ago.
When I let him taste this bresaola…he nearly fell over. How could he truly be tasting what he regarded as a complex process reserved for seasoned professionals?
As far as he was concerned, I was just a geeky computer nerd – he was flabbergasted on how I was able to produce this piece of heavenly-cured meat.
This bresaola, by the way, he knows as Swiss Bündnerfleisch or Viande des Grisons from his French motherland.
He charged me to make 2 more pieces…he was going to visit France in the coming months and wanted to share this with two chefs he has great relationships with and both of whom I’ve met and broke bread with on my journeys to Europe.
One was the Michelin Star-pedigreed Alsatian chef, none other than Fernand Mischler, longtime proprietor of the famed gastronomic hotspot of Alsace, the Auberge du Cheval Blanc
Second was Chef Pierre Weller, proprietor of La Source des Sens in Morsbronn-les-Bains – a wonderful upscale hotel, spa and restaurant.
In both scenarios, he let the chefs have it…imploring them to taste this wonderful Bündnerfleisch he had obtained from a charcuterie in Switzerland. They craftily cut the pieces, hoisted it to the nose, tasted it and they bantered back and forth reveling in its splendor.
They asked him what shop had made this…then he dropped the hammer on them!
It was his American friend who made it…they stood in utter disbelief.
Woohoo UMAi Drybag!
Feel free to use this as a customer testimonial if you wish…I am sold!
Making of duck prosciutto with UMAi Salumi.
We started out with a whole duck from an Asian specialities supermarket here in Minnesota. We cut the duck breasts out and trimmed the excess fat off and scored the skin to allow the spices and cure to penetrate.
We got our spices and cure ready and ground them in a coffee grinder so they turned into a powder.
Coated the duck breasts with spices and cure and put them into a glass dish and paced it in the fridge for 3 days to cure.
After the three day cure the meat was firm and can be sealed into UMAi Salumi bags to begin the drying stage.
We are curious to see how long the duck prosciutto will take to dry. We hear anywhere from 7 days to 14 days is normal.
Photos below illustrate the process…..