Here’s a leg of venison looking like a mummy, all wrapped in cheescloth. In fact, this venison ham has been embalmed–so to speak–having cured for two weeks in a brine of salt, sugar and spices. This is one of two legs we received as a gift from neighbors who own a farm in Virginia. I […]
I finally removed the roll of pancetta that was drying in a back stairway, hanging from a light fixture, and cooked some for breakfast. My guinnea pig was friend John, who is homebound. Most days during the week, I make breakfast for the two of us after dropping daughter off at school. As you can […]
Cured pork belly soon to be pancetta I was so impressed with the results of our home-smoked bacon I thought I’d try my hand at the Italian version of cured pork belly–pancetta. The process starts out much the same, with a five-pound slab of cross-cut belly acquired at the Dupont Circle farmers market from […]
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