I'd like regular ancestral cooking emails!
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.