Tag overview for: 'ventreche'

Entries on this site with 'ventreche'

• Curing Update II
  Right, where are we at with all the cures I started? Well, as can be seen from the previous post , the Ventrèche is done, but what of the other things that were put to cur
• Ventrèche - Bacon by another name
  I've written here and here about the Gascon salted pork called Ventrèche, a bacon that, at it's most traditional seems to be cured with just salt as a curing agent, howeve
• Curing Update
  The meat from The Weekend's Curing a couple of weeks ago, is coming along fine. They've been in a fridge at around 6 - 7°C, a little higher than you'd normally run a domes
• The Weekend's Curing
  We sometimes buy meat from the local wholesalers when a trip to the abattoir, some 18 miles away, isn't called for. The prices are similar for UK meat, but it's very much

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