Whole Muscle Curing at its best

Chef and BG Member Craig Deihl recently got a visit from Michael Ruhlman who toured the impressive curing room at Cypress Restaurant in SC. Craig showed Michael how to dry-cure a ham at home, with a combination of time and good meat sourcing, a beautiful Culatelli was born. Michael writes ” It reconfirmed for me how easy it is to cure whole muscles at home and the importance of sourcing well-raised, humanely slaughtered pig.” Read about his whole muscle curing experience here.

Skip to toolbar