- Bacon
- A Mild Dry Cured Bacon
- A cure for a mildly salted Dry Cured Bacon . This is a very mild cure. The recipe includes a calculator for the amount of cure ingredients required.
- My favourite Bacon
- A cure with slightly more salt and less sugar - My favourite Bacon . This still has nowhere near the salt level of some 'traditional' bacons from years ago, but is a great starting point for today's palates. The recipe includes a calculator for the amount of cure ingredients required.
- Ventrèche - Bacon by another name
- For lardons and cooking my version of the French Gascon Bacon called Ventrèche is saltier and more robust that the ones above.
- Pancetta
- A really herby Pancetta recipe by Jason Molinari . This has a lot more herbs and spices than any other Pancetta recipe I've seen. It's well worth making and is a good 'first time' air-dried meat project. The recipe includes a calculator for the amount of cure ingredients required.
- Pancetta di Thurlaston
- My take on Pancetta. My Pancetta di Thurlaston has less herbs and spices than Jason's. The recipe includes a calculator for the amount of cure ingredients required.
- Pancetta di Larbo
- An unusual product from my mate This Little Piggy, also known as Larbo - I've named it after him - Pancetta di Larbo . This rolled pancetta arrotolata is flavoured with orange and fennel. The recipe includes a calculator for the amount of cure ingredients required.
