Home-Cured Meat as Decorative Statement

| 8/21/2009 10:22:06 AM

Decorative meatCuring your own meat is easy—and there are many artful ways to display your hunk-of-meat work in progress, as Yolanda de Montijo explains in the new issue of Meatpaper (article not available online). Once you’ve begun your quest to cure your own salami, prosciutto, or pancetta, she writes, “you are faced with a challenge that many an artisan curer has pondered: Where to hang?”

De Montijo offers a number of fun (and functional) suggestions, including the “kitchen hang”— which “gives your kitchen an immediate pastoral or country look, as though you could just as well be churning butter or turning out garlic braids. Be sure to hang it away from direct sunlight”—and the “full frontal hang,” wherein “you simply pick any workable place in your living space without regard for aesthetics or the squeamishiness of houseguests. Corners work well—especially those near the front or back door.”

For her inaugural home-cured pancetta project, De Montijo chooses the closet in her guest bedroom, which houses her slab o’ salted pig flesh for a couple of weeks. It seems like a good option for the urban curer: “It’s likely to maintain a consistent temperature, and in hot weather you can leave the door ajar, or set a fan nearby for air circulation.” But, she warns, “check regularly to see that your clothes or other items don’t embrace the smell of the meat. More than you want them to, anyway.”

Source: Meatpaper

Image by marcelo träsel, licensed under Creative Commons.

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