Tuesday, 30 July 2013

Charceuterie Paradise

This past week has been another big one regarding cooking and processing. I took the prosciutto out of the salt a few days ago and now it is hanging in a cool, breezy environment. Which could take up to 8 months!

 We've also been chowing through the bacon, which is absolutely delicious. The flavour is just so intense and the texture is perfect.

These are just some delights we have used the bacon for: bacon and eggs, and bacon/apple/maple syrup pancakes.

 And nothing goes to waste! The ham bones go straight into the pot with split peas, herbs and veggies. Pea and Ham soup is so simple and so delectable no ham bones should never go to waste.


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