So. For some time now I have been in love with food, and by 'some time' I mean ever since I can remember. I love the stuff, a lot, and quite frankly I wouldn't eat anything else.
Lately I've been fascinated by all things foraged and the ancient art of Charcuterie. I've read up on the subject and had the occaisonal experiment, but i'm keen to step things up a gear. Now, I thought that creating a blog might help to keep me focused. I have a short attention span most of the time so i'm hoping this will work. It might also let me get in touch with other like minded souls, share ideas and such like. I think it's worth a try......
So what have i been doing. Well, not as much as i'd like really. At the moment i've got a 2kg piece of Pancetta maturing in the bottom of the fridge. I've previously made salt Beef, fresh Sausages, Jerky and a few other bits but I am in the true sense of the word a novice.
In heindseight, I probably should have started this blog when I started the Pancetta as that would have been a sensible beginning. However, i didn't. For the Pancetta, I followed the basic recipe from the excellent blog http://curedmeats.blogspot.com/ and read up on the process in the book Charcuterie by Michael Ruhlman & Brian Polycyn. Both these sources have been invaluable in providing the information I needed to get into the curing business. There's about 2 weeks left before the Pancetta is ready to be eaten (if all goes well!) which is going to be frustrating as i'm quite excited.
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