Truly, truly I say unto you… go forth and cure yourself some bacon right now. This instant. Print this recipe and go. It’s that delicious. I have been wanting to try my hand at curing bacon for quite some time. I had a vague idea that it would need to hang in a cheese cloth … Continue reading
I was lucky to live in England during an exciting culinary time which saw the renaissance of traditionally cheap cuts of meat. Lamb necks and breasts, shin of beef, offal, pork and lamb shoulders and pork belly were en vogue, and pretty easy to come by at most butcher shops. On recent visits, I’ve noticed … Continue reading
Pork shoulder is one of my favorite cuts of meat. It’s flavorful and inexpensive, and you’d be hard pressed to mess it up. You can cook it all day with little or no attention required, and it’s always delicious no matter the seasonings because of all the flavorful natural fat and juices rendered while cooking. … Continue reading
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