I'd like regular ancestral cooking emails!
We made home-cured bacon! It is good. The first taste was, as captured here, with bread, a bacon sarnie. Next, I’m turning my attention to making a Tuscan flat bread with bacon bits hiding inside.
Gratitude to @lavalledelsasso for the pork belly, @farmandhearth for reminding me it’s something you can do at home and @rivercottagehq for the instructions.
If you need me, I’ll be somwhere licking my lips…