Copyright secured by Digiprove © 2012 Larry GaianSome Rights ReservedOriginal content here is published under these license terms: X License Type:Non-commercial, Attribution, no Derivative workLicense Summary:You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works.License URL:http://creativecommons.org/licenses/by-nc-nd/3.0/
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 Today was the day the pancetta was supposed to be finished. And as things often go when learning to do something new it wasn’t meant to be. When I cut down the pancetta and sliced the top off it was apparent that the drying time was not long enough. I was curious about this recipe Continue reading … Drying Pancetta Day 14 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 The pancetta has been curing for two days now. It was time to turn it over. The smell, with the Juniper Berries, thyme and rosemary is simply amazing. In just two days the color is turning a nice red. I’m pretty excited about how this is going to come out. Continue reading … Pancetta Day 2 |
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