My Charcuterie/Salumeria journey is detailed here. The making of Prosciutto,Gauncaile,Pancetta,fresh and cured sausages, and a variety of Italian cured meats! Lonzino,Pastrami, Bresaola and many more! Also incuding our slow food journey, buying and eating locally grown fresh food whenever possible..
Thursday, November 4, 2010
Maple Bacon
This is the other half of this side of the pork belly. Just covered with basic cure, 1/2 cup maple syrup and into the bag for a week!
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