More Pork to Process
I've been up to my neck in pork for the past couple of days - that's why I've not written anything here. It's late so I can't go into all the details but here's some things that'll whet your appetite until such time as I can write about them fully.
A great loin for bacon:
Getting the ingredients together for a ham:
Applying cure to a Lonzino:
An extra large grind of pork for Salami:
This Nduja's going to be fiery. The red colour is chilli:
Salame ready for drying:
Full details and the recipes will follow.
U have been a busy boy.
Looking good —- is that beer I spy behind the sugar??