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 11, 2010
Pancetta begins hanging.
Pancetta hung to dry November 11, 2011. Will hang for a little over two weeks. Make this all the time!
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