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 !
2 comments:
Look at the fat on that! Yum yum pig's arse as Ron would say.
I am for the next couple of months contending with American bacon,an interesting beast but Bacon...surely not.
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