I'd like regular ancestral cooking emails!
My second batch of home-cured bacon is delicious. This time, the cure had salt, sugar, bay, peppercorns and juniper berries. When I took the lid off the spice grinder and sniffed, it nearly blew my head off!
I like my bacon crispy, but it’s *really* hard to cut bacon thinly by hand, so chunky and cast iron-panned has to do me. Chef also gets the first dibs on the liquid fat left in the pan! I love to pour it over my bread ;-)
Pigs raised over the hill by Flavio at @lavalledelsasso. Thank you!
How do you like your bacon?