tag:blogger.com,1999:blog-4004303233686020381.post142771182113161903..comments2022-03-18T13:31:43.991+11:00Comments on bianco-rosso: Making pancettaPaul Starrhttp://www.blogger.com/profile/02672763330169377305noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4004303233686020381.post-24562487941285973272011-01-11T13:50:19.729+11:002011-01-11T13:50:19.729+11:00Nice one. let us know how you go.
I had a crack a...Nice one. let us know how you go.<br /><br />I had a crack at making some Spanish style small goods last year and had the same problem with where to hang the stuff. I ended up using an old fridge with a hole cut in the side, worked OK, but not ideal.Unknownhttps://www.blogger.com/profile/08286523892670122738noreply@blogger.comtag:blogger.com,1999:blog-4004303233686020381.post-31600010940232168622011-01-10T10:43:27.140+11:002011-01-10T10:43:27.140+11:00I like Hugh F-W's idea of applying the bresaol...I like Hugh F-W's idea of applying the bresaola cure to venison. That's on my list if the bacon works out, Ed.<br /><br />Haven't quite worked out a good, dry, airy place for hanging stuff to cure though. Might try the coolstore at the vineyard if it doesn't cause trouble.Paul Starrhttps://www.blogger.com/profile/02672763330169377305noreply@blogger.comtag:blogger.com,1999:blog-4004303233686020381.post-17732690031117400282011-01-10T10:32:26.316+11:002011-01-10T10:32:26.316+11:00Paul,
What a coincidence, just this moment, I'...Paul,<br /><br />What a coincidence, just this moment, I've been reading about making salted pork and bresola.Edwardhttps://www.blogger.com/profile/16020445581810054798noreply@blogger.com