Pancetta, Bacon, and Cured Pork Perfection

(photo: locally produced bacon from a nearby butcher) By now, you’ve read my countless references to salame, prosciutto, capicola, cured pork, etc. and you may be thinking: what’s wrong with this guy, does he have a thing for pigs or something?   The short answer is yes and the pork obsession is centered on the cured kind – that salty and spicy […]

Read more ›