I'd like regular ancestral cooking emails!
Cured heart from the farm up the road @lavalledelsasso, stuffed with sourdough rye breadcrumbs, bacon, onion, sage, garlic and nutmeg and cooked long and slow in an onion, carrot and stout mix.
I’ve served it on celeriac, mashed with tumeric, garlic and lard.
A real comfort food. We loved it.
Rolling the heart was fiddly, but the result satisfying enough for me to want to try it again.
The recipe was from my @rivercottagehq book on smoking and curing by @lambposts. It could easily be made #lectinfree by using lectin-free breadcrumbs.