Tag Archives: curing
Low Stress for Pigs = Darker Meat? Pancetta Pics
Temple Grandin has done research showing that lower stress for meat animals means higher quality meat. When I was watching America’s Test Kitchen today, Jack Bishop mentioned that the main differences in heritage pork vs. supermarket pork is the higher … Continue reading
Posted in Charcutepalooza, Cured Meats, Food
Tagged charcutepalooza, curing, meat pH, pancetta, Red Wattle pigs
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Maple Bacon 2012
I’m lucky enough to live in an area where people grow food and raise meat animals so that the animals have good lives, and get to eat what they are supposed to. I’m even luckier to live in a town … Continue reading
Posted in Charcutepalooza, Cured Meats, Food
Tagged Bacon, curing, maple cured bacon, pork, pork belly, Red Wattle
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The Cured Meat Season Has Begun
I have been doing a little organizing of thoughts and ingredients lately, and I’ve decided now is the time to start curing some meat, if for no other reason than to have good host/hostess gifts for later in the summer. … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged beef, Charcuterie, curing, fat, meat, pancetta, pork, salt
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