Cut from the top of a pork shoulder, cured with salt, curing salts and covered with a paste made from homemade black garlic and a bit of white wine. Aged at 15c 75% humidity for about 6 weeks until about 40% weight loses. Been sitting in vac pack in my fridge for close to two years now allowing the flavours to slowly develop even further.
by HFXGeo
1 Comment
Two years! great as usual…