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PuzzleheadedEvent270 on
dry cured for 21 days with salt and garlic. smoked on thin smoke for a month and then air dried for month and a half.
SoHereIAm85 on
Nice! It reminds me of some stuff my father in law serves in Romania.
Fe1is-Domesticus on
Beautiful! How do you like to serve it?
PuzzleheadedEvent270 on
its usually served oncharcuterie board with other dry meats. it can also be served with just bread, cottage cheese and garlic or onion and salt. with omlete and almost any farm meal.
HoSang66er on
I’d treat that like Guanciale and make some carbonara with it aaaaand my mouth is watering just thinking about it. 😁
ohdamnitreddit on
Looks great!
Hellooperator89 on
That red in the middle and discolor on the outside
9 Comments
Hi /u/PuzzleheadedEvent270 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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dry cured for 21 days with salt and garlic. smoked on thin smoke for a month and then air dried for month and a half.
Nice! It reminds me of some stuff my father in law serves in Romania.
Beautiful! How do you like to serve it?
its usually served oncharcuterie board with other dry meats. it can also be served with just bread, cottage cheese and garlic or onion and salt. with omlete and almost any farm meal.
I’d treat that like Guanciale and make some carbonara with it aaaaand my mouth is watering just thinking about it. 😁
Looks great!
That red in the middle and discolor on the outside
🥰