More Pork to Process

I've been up to my neck in pork for the past couple of days - that's why I've not written anything here. It's late so I can't go into all the details but here's some things that'll whet your appetite until such time as I can write about them fully.

A great loin for bacon:

Processing the pig

Getting the ingredients together for a ham:

Processing the pig

Applying cure to a Lonzino:

Processing the pig

An extra large grind of pork for Salami:

Processing the pig

This Nduja's going to be fiery. The red colour is chilli:

Processing the pig

Salame ready for drying:

Processing the Pig

Full details and the recipes will follow.


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There are two comments

Robert

U have been a busy boy. :-)

Looking good —- is that beer I spy behind the sugar??

Robert, (Email ) - 08-02-’11 22:54
Phil

Sure is! It’s the same beer that Emmetts use in their famous Suffolk Hams

Phil, (Email ) (URL) - 09-02-’11 16:53

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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