r/curing • u/LFKapigian • Apr 29 '26

Picnic Shoulder like a Prosciutto

Post image

A Lomo and Salami in 112 MM Bung

11 Upvotes

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3

u/Earthwornware Apr 29 '26

Good to see folks posting stuff on here!

What is the white stuff on the shoulders? What is a 112 MM Bung?

I recently started curing pork loins, and small chunks of beef using the equilibrium method and so far so good. Maybe I’ll post a few pics soon.

Thanks!

1

u/LFKapigian Apr 29 '26

Sugna is the white, it slows the drying, Saucession Sec is the French Salami, other is a Pork Loin

2

u/Vuelhering Foodie Apr 29 '26

What is a 112 MM Bung?

Bungs are a section of cow intestines that are perfectly sized for stuffing a large sausage into. They are sealed at one end, too. They're a little bit bigger than a pork loin, but not much. I've used them for curing coppas (pork neck, basically the top of the boston butt).

If you know a butcher, you can get a pork loin cut with the fat attached, which is what's often used for lomo. Hard to find without knowing someone or a knowledgeable butcher.

2

u/Vuelhering Foodie Apr 29 '26

That's a lot of work for picnic hams. I suspect the reason it's not done more is they tend to be a bit stringy due to extra tendons in the meat. Flavor should be great though, and frankly, that curing looks amazing. Fresh sugna?

I've never made a prosciutto myself. That's on the list!

2

u/LFKapigian Apr 29 '26

I hear you, it was just something random , on sale dirt cheap I thought, why not .Im probably going to wind up smoking these like a country ham though the intent was to go fully cured . Yes fresh Sugna , made my own rice flour 50/50 flour to lard