Given that it's still early in the season, you could get bold and try curing your own. I think Hugh Fearnley-Whittingstall has the procedure in his "River Cottage Meat Book". The book is one of the best, BTW! Note that I have the Brit version; apparently there's a new Americanized version as well.
Given that it's still early in the season, you could get bold and try curing your own. I think Hugh Fearnley-Whittingstall has the procedure in his "River Cottage Meat Book". The book is one of the best, BTW! Note that I have the Brit version; apparently there's a new Americanized version as well.
Thanks - sadly I don't have the fridge space to cure - the house is pretty small
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