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Out of context: Reply #66225
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Always wanted to try doing my own charcuterie. I just popped four 250 g pieces of lovely belly of pork in the fridge for a week-long dry-curing, after which they will be rinsed, flavoured and hung in the fridge for 3-4 weeks. Net result: I'll have two nice pieces of pancetta (flavoured like guanciale) and two pieces of lard séché/lard paysant.
Yum!