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Home » Instagram » Now I’ve started home-curing my own bacon, I can’t stop. It’s so good to eat and amazing to witness how the salt, sugar and herbs transform the meat. . Here’s my pork belly, from Flavio at @lavalledelsasso about to go into the fridge for a 5-day cure. I ground bay leaves, juniper berries and pepper as aromatics and they smelt amazing. It’ll be interesting to see how the taste differs from my last batch that used rosemary. . If you want to have a go at curing and are new to it, bacon is a good place to start.
Instagram

Now I’ve started home-curing my own bacon, I can’t stop. It’s so good to eat and amazing to witness how the salt, sugar and herbs transform the meat. . Here’s my pork belly, from Flavio at @lavalledelsasso about to go into the fridge for a 5-day cure. I ground bay leaves, juniper berries and pepper as aromatics and they smelt amazing. It’ll be interesting to see how the taste differs from my last batch that used rosemary. . If you want to have a go at curing and are new to it, bacon is a good place to start.

February 9, 2021 by Ali

Previous PostMulti-tasking doesn’t really count as a vice if I’m making the most of an empty house and super enthusiastic about what I’m doing, does it?! . Here’s a sorghum fermentation experiment. I’m making it into a boza-style drink, so it’s about to go somewhere warm for a few days. . And the notebook has plans that I’m hoping to bring to fruition as the year goes on.
Next PostI made chocolate the ‘old’ way and I’m so chuffed! Two videos here of cacao beans I roasted, winnowed and ground, by hand, with no added cacao butter, into chocolate. . This is very close to how the Mesoamericans used to do it thousands of years ago. The taste is just amazing. . I’ve spent the last few weeks reading about the staggering nutritional benefits of cacao. I am *totally* convinced that, judiciously consumed it is a health food. . And I’m not complaining!

Recent Posts

  • What’s your favourite grain? . I think mine are oats. It’s that creaminess they create. I guess it comes from their higher-than-normal fat content. . And I love to ferment oats. This picture is of a fermented oat bake – I fermented the freshly-rolled oats overnight and then mixed with eggs and cheese before baking. I want to try this again and add some bacon and onions, as well as herb-it-up! . Check my story today for more fermented oats goodness.
  • Is crunch important to you? . The crust of a sourdough, pork crackling, toast…all things I love largely because of the crunch. I miss the satisfaction of that noise and sensation if I don’t have it! . Crunchy pork skin hits that spot 110% *and* it’s made at home, local and a ‘waste’ food. So good that I wanted to glorify the treats in some arty pictures! . Check my story today for videos of the process (and the crunch!) and click on my profile to find the youtube video recipe
  • How can something so simple brighten my day so much? Purple of borage flowers against the orange of carrots and the green of chives and rocket. . In the background sourdough spelt topped with bone marrow, some red cabbage sauerkraut and two types of local unpasteurised cheese – one with sheep’s milk, the other cow’s. . Everything here is Italian, most of it from less than 5 miles away. The borage and chives are from the garden. . It’s hard to put into words how eating locally and using traditional wisdom in my kitchen makes me feel. It’s something like peaceful, but with hints of deep belonging and gratitude. . Happy weekend all.
  • I finally got serious beef marrow bones locally and I’m using the marrow fat in everything…on toast, to fry, in bakes and to add a beautiful touch to warm grain salads. . Turns out in the past, in England, bone marrow was used to make a forerunner of rice pudding – with sugar and spices. See my story today for the details. . What’s your favourite way to eat marrow? . Thank you @fontedeiserri for the amazing bones (and fat and meat!)
  • Do you have this book? Do you ever feel overwhelmed by the shear number of recipes in it? . I remember when I got my copy of Nourishing Traditions. I wanted to make *everything* in it!! A decade later, I haven’t managed that feat, but I do have favourite, go-to recipes that I make over and over again. And so does my podcast co-host @farmandhearth. . Listen in to today’s @ancestralkitchenpodcast episode to hear us share the six recipes we love the most in this amazing ancestral food bible. . We’ll tell you why we love them and share our tips on making them. Once you’ve listened you’ll be enthused and inspired to bring them to life in your own world!

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