After years and years of trying to find pork sausages we like, by sheer coincidence, while obsessing about bacon (and buying and reading books about it), I came across an interesting chapter with a very understated title: “Sausage: The power and the glory: animal fat, salt and the pig come together in one of the oldest, divine-yet-humble culinary creations known to mankind”. I challenge anyone to pick up a book with a chapter titled like that and not feel inspired to do something about it.
One of the things I wanted to make was Pancetta. As you may know, this is an Italian form of bacon. It is a savory bacon – cured with spices, and usually rolled and hung in a cool dark place for a week or two – not smoked like normal bacon. You can also dry it flat, wrapped in cheese cloth, which is a bit faster.
So the plan for the weekend was to top up on the bacon supplies, as I’ll be away week after next in India, making it a bit tricky.
Also thought we’d give fresh sausages a go, do a slow cooked brisket in the egg, and since we were buying brisket, may as well make a batch of corned beef. Then again, while we have lots of pork belly (for the bacon), and pork shoulder (for the sausage), I thought I’d give pork confit a go. Two versions.
Saturday afternoon, the outside fridge looks sort of like this!
A long time ago, in a galaxy far, far way…
As a family, we’ve been embarking on a journey to resolve all kinds of auto-immune issues that have been lurking and irritating us for years, and not really responding to much. Last year we began following a vague, and not really focused, eating strategy aligning to the Paleo theme, with a little bit of Tim Noakes thrown in for good measure. The fact that it would help me get down to a more acceptable cycling weight, of course had no effect on my enthusiasm.