NOTE: I the good fortune to spend a few days (August 25 – 27) in Des Moines, Iowa attending the 13th Annual Niman Ranch Hog Farmer Appreciation Dinner. The weekend included a variety of activities including a panel discussion on sustainable farming, a tour of the Willis Dream Farm in Thornton, Iowa, a trip to Continue reading … La Quercia: Eat Well, Live Well, Be Well Getting ready for the brine A few years ago Celeste and I visited the wonderful city of Vancouver, Canada. During out stay we stopped by Granville Island and came across a smokehouse selling Salmon Candy, I’m don’t remember what they called it, but it reminded me a Pig Candy, so I called it Salmon Continue reading … Salmon Candy I’ve not had great results with my charcuterie efforts lately. The bacon and panchetta cures last years were good but did not yield the results I was hoping for. I decided to give it a try again this week with something that would yield a better potential for success. And the end result was Continue reading … Charcuterie: Tasso After only three days the pancetta is starting to take shape. The aroma is amazing. Compare this picture with the first day of drying and you’ll be able to see quite a change already. Today marked the end of the seven day curing period for my first pancetta effort. It’s got nice color and a fantastic aroma. Here’s a shot of the pancetta when it first came out of the refrigerator. Continue reading … Just Hanging Around With My Pancetta |
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