Air Dried Ham (Prosciutto or “Parma” Style)March 15, 2017
Air dried ham takes between 12 and 15 months.
GuancialeDecember 23, 2016
Guanciale (pronounced gwan-chah-leh) means pillow in Italian. It also means cured pork cheek or jowl.
It has a texture and consistency much like bacon but the depth of flavour is much greater. It compares well to pancetta. It can be eaten raw if sliced thinly or it can be cut thick and pan fried to add depth and flavour to many dishes. Continue Reading…
Dry cured smoked baconSeptember 23, 2016
The daily application of a simple cure, consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in just 10 days.
Cider cured hamJuly 2, 2016
This is a recipe to take a leg of pork and turn it into ham. The pork is taken from the back leg of the pig. There are three stages to producing ham: brining, boiling and baking. It is based on a recipe given to me by the gentleman who breeds pigs and sells half pigs to me. Continue Reading…
ChorizoFebruary 23, 2016
Unashamedly plagiarised from the gentleman who lets me have a half pig, here’s a recipe for home cured chorizo. Continue Reading…