Just ordered up a pork belly, pork butt and pork loin to cure. The belly will go for pancetta and bacon, the butt will be a coppa and the loin will become a lonza.
And I didn't just order up any ole' pig. I got a forest foraging Ossabaw which was bred by the Spanish specifically for cured meats.
Glad I don't have to catch the sucker ......
Meanwhile, I'm still planning a bit more about the vineyard and the story of the Merlot rescued from the vinegar pile.
2 comments:
Is that the pig that is fed on acorns? We tried some of that pork in Spain and it was very good! But expensive. Good idea to make your own :-)))
Kathy B
Yolo, CA
That's the one. These are allowed to forage, but it's in a forest so they get plenty o' acorns.
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