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
    When a trip to the abattoir, some 18 miles away, isn't called for, we sometimes buy meat from the local wholesalers. The prices are similar, but it's very much caveat empt

Related tags

bacon, calculator, cider_ham, cure_calculator, hunt_beef, lomo, pancetta, salumi, toulouse_sausage
/* */