Made some mortadella, used pancetta instead of lardo for internal garnish and like how it worked out.
Pork shoulder and fatback.
Ground everything and put through a food processor with coriander/mace/cinnamon/dextrose/salt/curing salt #1 and ice until a paste and folded in pancetta, pistachios and black peppercorns.
Cooked in a circulator at 168F until 162F and chilled in ice bath then overnight in the fridge.
Happy with this one.
Made Kaiser rolls for bologna sandwiches.
No pics of the sandwiches but they were great. Also put the mortadella with fresh tomatoes and basil and I think that was the best combo.
The D&R was drinking beautifully, dark cherry and cinnamon with great acidity.
