Tag Archives: pancetta
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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Gift wrapping… the bacon
DH and I did a little gift wrapping this afternoon…. Maple Cured Bacon on the left, Pancetta on the right. I like how these vacuum seal bags show the stuff… A nice red foreground. When the shippable ice packs show … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged Bacon, charcutepalooza, Maple Cured, pancetta
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Cured Meats – Red Wattle Pancetta
Between the arrival of the pig parts, and the speed of ripening fruits, I haven’t had the time to write about all of the kitchen action as I’ve gone. I decided to make pancetta out of the pork belly pieces … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged Bacon, heritage breed, pancetta, pork bellies, Red Wattle
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Cured Meat – Pancetta (or Tesa) Started
This morning I’ve continued my cured meat marathon, with the beginnings of more pancetta, which is, so far, my favorite of the cured meats I’ve produced. Pancetta is bacon that is rubbed with herbs and salt, then rolled and air … Continue reading
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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The Homemade BLT Challenge
I jumped on the bandwagon on Michael Ruhlman’s blog to join in on this summer’s BLT From Scratch Challenge, which was one to creatively make a BLT sandwich entirely from scratch, making the bread, the bacon, growing the tomato and … Continue reading
Posted in Cook's 100, Cookbooks, Food, Gardening, Recipes, Slow Food
Tagged BLT, Charcuterie, Cook's 100, Mayonnaise, pancetta, Ratio, Ruhlman, tomatoes
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