I'd like regular ancestral cooking emails!
Cold roast pork belly from @valledelsasso. We’ve been to the farm where these animals live and I’m proud to support Flavio in the work that he does.
Sourdough bread made from left-over spelt grain that I previously used to ferment beer. It’s spread with the onion-scented fat/dripping mix from the bottom of the roast pork pan.
Salad from leaves bought at our local farmers’ market, jazzed up with herbs from the garden: Mint, parsley, tarragon, wild fennel, oregano and pineapple sage (I’m nurturing quite a collection!).
Off camera: small glass of spelt beer (made to a 5,000-year old process)
Behind the camera: a very grateful and contented Mumma.