Tag Archives: pepper
After 100 days of curing, we decided that NYE was the perfect excuse to cut into this Lardo (cured fatback). It came out excellent and we will use pieces of it in our New Year’s Day peas & greens, which … Continue reading
Checked in on the Venison Prosciutto today. A project that almost went South is now looking like it will turn out well. There is a healthy formation of white mold taking root.