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..
Saturday, March 5, 2011
New Batch March 5, 2011
Started new batch of Maple Bacon, Guanciali, Pancetta and Lonzino today. Bought local pig this week. 206 lb. meat, must have been a huge pig!
That sounds great. I sometimes daydream about getting a whole pig. Even have the farm picked out. Just lack the freezer space. One of these days....
I recently made a batch of pancetta following a recipe from the cured meats blog. It's the best I have ever made. Grinding all of the spices into a rub made a huge difference.
That sounds great. I sometimes daydream about getting a whole pig. Even have the farm picked out. Just lack the freezer space. One of these days....
ReplyDeleteI recently made a batch of pancetta following a recipe from the cured meats blog. It's the best I have ever made. Grinding all of the spices into a rub made a huge difference.