A few days ago I made two French saucissions (based on an old Jacques Pepin recipe which I have modified over time). Yes, the word 'sauccision' really just means 'sausage', but this is farmer-style; made of whole pork tenderloins rather than ground meat. (You can use beef if you cannot eat Pork. In fact, I plan on making the next batch out of Bison, Mutton or Venison).
Once ready, these will be carved in diagonal paper-thin slices and end up with the flavor, texture and look of Prosciutto Cotto, only these are much much leaner in fat and take 1/10th the time to make...
I came across some excellent quality local NY organic pork and figured 'why not?' I always seem to have more demand than supply for this delicacy amongst friends who order it months in advance. Besides, what a great way to use my new wine/cheese cooler!
Here are some photos.
1. In a bag with curing salt and brown sugar
2. Next day, much smaller once the curing salt did its job and extracted most of the water/blood out of the loins. It is now washed off with brandy and spiced
3. Spicing the first Saucission with Pimenton (sweet Spanish Paprika)
4. Spicing the second one with Pepper and Herbs de Provance
5. Tying cheese cloth with twine
6. Hanging in the cheese/wine/meat cooler to dry-cure and age