Thursday, August 13, 2009

Hanger on

Finally got this last big, juicy sucker in to cure. Not sure if you can make out from this picture what is in the cure. I blasted this old boy with lots of rosemary, the zest of 1 lemon, 3 big cloves of garlic, and an inordinate amount of chili pepper flakes, along with salt and sugar. I'm looking to get some real flavor out of this one. I gave the cure mix a taste. Deliciously sweet and plenty hot, with that lovely rosemary undertone. I hope this comes through in the finished product. I know it seems I may have over seasoned this, but, being that this was given to me, no strings attached, I'm really going for some personality aside from salty, porky goodness.


  1. It sure is, M'lady. He certainly is healthy.

  2. Scott that looks interesting - I did a pancetta flavoured with orange (one of This Little Piggy's) It was superb. Will you add more lemon zest in the drying stage?


  3. Hmm, I didn't think of that. Perhaps I'll add more of both roseamry and lemon zest. Thanks, Phil.