Curing a Craving for Deli Meats
One thing we miss from our former lives in San Francisco is good deli meat. What we wouldn’t give at times for a few slices of top-quality speck or sopressata. This craving led us to buy this book and embark upon some meat-curing projects. Pictured above is our first attempt at pancetta.
It started out simply enough - just cover some pork belly (thank you Mercado Municipal) in a curing salt/spice mix and refrigerate for a week. After that we had to roll the belly and hang it in a 55°F room for two weeks - no small feat in the middle of a tropical summer. We ended up solving the problem with an ice chest, a block of ice, and a schedule of changes each morning and night. The result? Fantastic!
