Wednesday, February 16, 2011

Pancetta on the Way

Coming soon, after the BT vacation, Kevin's second pancetta.  Curing in the walk-in, even as we type.  Something to look forward to, post vaycay!  He got some tips from Michael Ruhlman's textbook of meat curing,  "Charcuterie", and a nice pork belly from Well's Meats.  After brining for a week, it will hang like this for two more weeks.  The second week of March we'll do a little taste test, and hopefully start using it in the omelettes, pastas and sandwiches just in time for re-opening week!

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