The Not-So-Whole Hog

After my night with the pig a few weeks back you may remember that I set out to make some pancetta with my spoils. Well, at last, after a few weeks hanging from Paul's bike, it is ready to eat. I don't think many people I know would consider me a particularly modest person, but even I was surprised at how beautiful it was when I first cut into the roll of meat. So deeply pink! And the fat...what a pure, pure white!


And although I found the cure I used to be a little heavy on the sugar (I would use more salt next time) it was still utterly delicious in my spaghetti carbonara.

I must admit, I'm a little hooked on this meat curing thing...