Saturday, 10 October 2009
Bubble & Squeak Part 6
Just had six weeks salt-curing and we're starting the maturing process. This little critter will be wrapped in muslin and popped on the bottom shelf in the North pantry at Diplo Hall. Couldn't resist a rasher or two this morning. Delicious, albeit a bit salty just yet, the next three or four months should mellow that. MORE BREAKFAST !