It’s been a while since I posted anything here … after the intensity of turning out several types of charcuterie in the last few weeks, I thought I needed a break from pork. Plus, it took quite a while to mow through the various pâtés and sausages that I’d produced. (I gave a lot away, and froze some as well … but it was only today that the last of the pâté de foie disappeared.) Also, it took this long for something I started to make two weeks ago to be ready to photograph, use, and write about, namely, my latest attempt at pancetta arrotolata.
True to my shegetz heritage, I love bacon. Good bacon, that is. Not that watery, slimy stuff you get in hygienic plastic packages at the supermarket that’s been cured as quickly as chemically possible, with “added smoke flavour”. I like the stuff that has been cured slowly, with lots of salt to draw out the water, and then hung to dry in a cool, humid place for a period of time, and then, maybe (but not necessarily) cold-smoked. You can find it at better butchers. Or you can make it yourself. Really, it’s not the least bit difficult. […]
The Shegetz Balabusta 