Veal Mortadella (Sous-Vide)
I've been wanting to make this for a while but needed to source the Veal. Finding a real butcher is not the simplest thing to do in the NW, and then asking them to order you something specific is a tall order. You may or may not know about my obsession with cured meat, but it's real 🤣🤣🤣. I grew up in New York City's melting pot, and I've had just about everything cured under the roof. So what's changed? About 21-years ago, I quit eating pork for religious reasons, but that doesn't mean I don't miss eating this stuff. I've made all kinds of cured meats like bacon, Vealcettea (Duck, Veal, and Beef) to replace Pancetta, Salumi's, Salame's, Sausages, Chorizo, Gabagool, and many many more. Let's get down to the nitty-gritty. Pork has been labeled the other white for an excellent reason. There was a push back in the day to eat less fat, and breeders started producing leaner pigs. Modern-day Pork will never taste that good because it is not m...