Tag Archives: Pork Belly

The Computer Room

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.

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Put to Work on the Weekend

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!

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