Mon 22 May 2006
My Pancetta and Guanciale are finally done! Seven days in dry cure and two weeks hanging in the salty spring breeze by the bay–I can’t wait to begin cooking with them. These went into the curing cupboard the day the Chorizo came out.
When I took these out I put a Wiltshire Cured Ham in to air-dry for a few days before I smoke it. Right now though it is pouring rain which is great for the gardens, but has dampened the spirit around here a bit. The chickens aren’t liking it at all. Least of all because no one is outside weeding and throwing them all the bug-filled juicy clumps of weeds.
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