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Culatello: the hobbyist meat curers chasing Italy's prized ham

Original: How I learned to stop worrying and love the culatello When I met Scott Lem — a hobbyist charcutier, or meat curer — at h

A Los Angeles Times food newsletter piece profiles Scott Lem, a hobbyist charcutier curing culatello, the prized Italian pork cut, in a small makeshift prep space in South Pasadena. The writer arrived with 'a million questions' about the craft, and the piece walks readers through home meat curing, its patience and rewards.

Why now: Home charcuterie and traditional cured meats are an evergreen fascination for food readers, and a local amateur tackling a notoriously difficult Italian specialty makes a good story.

Scott LemLos Angeles TimesculatelloSouth Pasadena

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Evidence

• How I learned to stop worrying and love the culatello When I met Scott Lem — a hobbyist charcutier, or meat curer — at his small, makeshift prep space in South Pasadena last week, I had about a million questions for him. 🔗 https://www. latimes.com/food/newsletter/20… · news@na.social · 1

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