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