Curing :

Bacon galore

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My dry-cured bacon is finished. Actually, I had finished curing it several days ago but I've only now gotten round to taking some photos and putting them up. It looks great, if I say so myself! The rind has gone a lovely dark colour, which pleases[...]

THE BEST COMPOUND OF OLIVES?

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  Geoponica* make it clear that this should be the best compound of olives. So, I followed the instructions and I used 2 kilos of large ripe olives gathered with the hand. I cut them around with a razor blade (no, i didn’t use a[...]

Sicilian Cured Green Olives in Brine

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Olivi Scacciati Preservation of good and beautiful things is a need and a mission humans have had since the beginning of history Not excluding me, lately I have been on this mission to preserve foods, maybe because of my reminiscing[...]

Corning beef for an Irish feast - Pt. 1

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This meal has been coming together for over a year now.  Last February, I received my March 2009 Martha Stewart Living magazine and there was a recipe for curing your own corned beef .  I have never had corned beef, so it seemed[...]

Corning beef for an Irish feast - Pt. 1

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This meal has been coming together for over a year now.  Last February, I received my March 2009 Martha Stewart Living magazine and there was a recipe for curing your own corned beef .  I have never had corned beef, so it seemed[...]

cucina bene; mangia bene (pancetta update)

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The pancetta has been drying for over a week now; it will technically be ready to come down from it?s hanging place in the bathroom on Tuesday, November 9.  I will probably let it hang until the end of the week.  It has darkened in color and has a[...]

cucina bene; mangia bene (pancetta finale)

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I took down the pancetta today.  After examining it closely, I determined that it was ready: it felt firm to the touch and had a sweet smell.  I removed the string, cut some off the top, and chopped it for tasting.  I then sliced the pancetta[...]

3 Preserves Cookbooks to Help You Eat Local Year Round

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Right now people across the continent are being smothered by gigantic zucchinis, held hostage by an army of tomatoes or at the mercy of killer cucumbers. Today, it’s a Battle of Abundance, but come November? I’ll be flooded[...]

Charcuterie in Italy ~ Curing 150 lbs of Salami & Sausages

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Vittorio & Jason in the zone Last week we made our yearly pilgrimage to "Vittorio's Meat Laboratory" along the Adriatic Sea. There is no sign along the road, just a massive palm tree out front... [[ This is a content summary only. Visit my[...]

Making bacon

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Although I thought about making some roast belly pork, I have decided instead to make some dry-cured bacon. Yesterday I went to the butchers and obtained a whole pork belly - it's huge - about 6 kilos! I made some dry-cure bacon last year after[...]