@adamprocter also now done: two slabs of pork belly in the fridge in the basement, curing. One with honey in the cure, for bacon. The other with pepper, juniper, etc which will eventually hang rolled up in the wine cellar to become pancetta.
@adamprocter also now done: two slabs of pork belly in the fridge in the basement, curing. One with honey in the cure, for bacon. The other with pepper, juniper, etc which will eventually hang rolled up in the wine cellar to become pancetta.