Speck

Speck slicesThe spalla I cured was good, but I think the speck may be even better. It is the same  cure and method, but I smoked it for 8 hours. See here for the recipe and smoking it. I hung it for about 4 months and it maybe lost slightly more than a third of its original weight. I like this curing thing ….

speckI sliced it all up and we will eat it with homemade bread and cheese and with pickles. I have frozen some of it. The end bits I diced and we had it with a herb heavy rocket and chickpea salad with a mustard vinaigrette – lovely.

speck salad N.B. now for salami and chorizo ….

One response to “Speck

  1. Pingback: Home-made Prosciutto | smallholding dreams·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s