Busy day today, processing more of the meat from the 'cochon'. We had a 12kg ham...
...which we have started off in a serrano ham cure ...
...a second ham which has been tunnel-boned and now in a parma ham cure, the bacon/belly pork is also in a cure, the cheeks and jowel/chaps are in a 'guanciale' cure (no, I've no idea what that is either!), the head meat has been transformed into brawn...
... and the dog has very much enjoyed an ear!
We have had spare ribs for dinner this evening and very tasty they were too!
...which we have started off in a serrano ham cure ...
...a second ham which has been tunnel-boned and now in a parma ham cure, the bacon/belly pork is also in a cure, the cheeks and jowel/chaps are in a 'guanciale' cure (no, I've no idea what that is either!), the head meat has been transformed into brawn...
... and the dog has very much enjoyed an ear!
We have had spare ribs for dinner this evening and very tasty they were too!
2 comments:
Y a un truc que je ne pige pas: comment un demi-cochon peut avoir 2jambons?
Justin nous a donné le 2e jambon que l'auberge ne prenait pas - on avait de la chance, n'est-ce pas!
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