by Peter Booth | Jun 29, 2018 | Uncategorized
Victorian Bar Review
by Ayden | Aug 16, 2017 | Peter's blog, Uncategorized
If you do not have the time or patience to smoke a whole ham, try a small piece of pork; say a rolled loin, leg or shoulder. The recipe is on p. 203 of A Charcuterie Diary. This photograph used a rolled leg, it makes a nice small ham. It smokes up very well. The...
by Ayden | Jul 19, 2017 | Peter's blog, Uncategorized
I was at the markets on a Saturday morning as is my want. Everyone else was at home asleep, as is their want. I was in the meat and fish section but as is often the case I really did not know what I was looking for. It was a long weekend so I decided that I had time...
by Ayden | Jul 5, 2017 | Peter's blog, Uncategorized
I have made bottarga with success using trevally roe. The thin lipped female grey mullet having escaped me in recent times. The process is not difficult, follow the steps on p. 274 of A Charcuterie Diary. Start with a nice large fresh roe (trevally, flathead or tuna;...
by Ayden | Jun 21, 2017 | Peter's blog, Uncategorized
If you do not want to cure a whole leg of prosciutto, break down the legs into small pieces and make culatello, fiocco or noix de jambon (p. 104 of A Charcuterie Diary). Here are culattello and fiocco prior to dry curing. Culatello (left) is the larger muscle group...
