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The basement bacon is a go.  After curing for a few weeks, I rinsed it, tightly rolled one, and just strung the other slab up.  I’ll start checking it for funk in about a month and let you know how it turns out. PancettaThis tightly rolled pancetta will age better for a longer period of time, allowing it to develop more of that funk that makes pancetta fabulous.Slab PancettaThis little slab will be ready in a few weeks time but will just get better over the next month!