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Cooking demonstrations held at recent National Pork Board’s Pork Summit
Trend 3: Charcuterie
Many chefs are experimenting with curing their own meats. Pork Summit attendees got pointers from Tony Incontro, the salumist, or cured meat expert, at Del Dotto Winery in St. Helena, Calif.
Incontro demonstrated how to butcher a hog’s hindquarters to make culatello, which is similar to prosciutto, but with the bones and leg removed. He also trimmed the shoulder into the proper cut for coppa.