Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage.
I also make homemade Italian cheeses!
November 18, 2012
Pancetta is finished!
In the pig locker for 17 days to cure and here it is! taste silky and not too salty! Love how it came out! I used some for a chicken dish which added a nice taste. I sliced and froze the rest!
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