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!