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What's for Dinner?

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13,466
Location
Orange County, CA
tN54QqY4p.jpg
 

dnjan

One Too Many
Messages
1,690
Location
Seattle
Had a big lunch yesterday, so just put together a small plate of charcuterie and some cheese for evening snacking.
The highlight was some home-made pancetta tesa that had just finished drying.
This is unrolled pancetta (cured and dried pork belly) which can be sliced thin and eaten like prosciutto.

I have heard people describe cured pork fat as just "melting in your mouth", and this truly did.

The first attempt was just a small, half-pound trial. Hope to start a 2 or 3-lb hunk curing this weekend.
 
Had a big lunch yesterday, so just put together a small plate of charcuterie and some cheese for evening snacking.
The highlight was some home-made pancetta tesa that had just finished drying.
This is unrolled pancetta (cured and dried pork belly) which can be sliced thin and eaten like prosciutto.

I have heard people describe cured pork fat as just "melting in your mouth", and this truly did.

The first attempt was just a small, half-pound trial. Hope to start a 2 or 3-lb hunk curing this weekend.
Bacon by any other name....:p
 
Messages
12,734
Location
Northern California
Had a big lunch yesterday, so just put together a small plate of charcuterie and some cheese for evening snacking.
The highlight was some home-made pancetta tesa that had just finished drying.
This is unrolled pancetta (cured and dried pork belly) which can be sliced thin and eaten like prosciutto.

I have heard people describe cured pork fat as just "melting in your mouth", and this truly did.

The first attempt was just a small, half-pound trial. Hope to start a 2 or 3-lb hunk curing this weekend.

If it is anything like the Jamón that I while visiting Spain once upon a time, you are a lucky man. I still dream about it, but have yet to find anything as good over here.
:D
 

dnjan

One Too Many
Messages
1,690
Location
Seattle
If it is anything like the Jamón that I while visiting Spain once upon a time, you are a lucky man. I still dream about it, but have yet to find anything as good over here.
:D

Never had Jamón (nor been to Spain for that matter). But I am getting ready to see if I can repeat my initial success with the Pancetta Tesa on a larger piece.
 
Messages
12,734
Location
Northern California
Never had Jamón (nor been to Spain for that matter). But I am getting ready to see if I can repeat my initial success with the Pancetta Tesa on a larger piece.

The basic process for making the two seems to be the same. It reminded me of prosciutto, but was much better than any I had eaten. Best of luck with the next batch.
:D
 

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