I wasn't going to brine my head. EDIT:- (pig's head not my head!)
Greyham wrote:Generally though at the moment at least i brine or dry cure the whole cheeks either for bath chaps or Guanciale, an italian style air dried ham. it is fantastic and very creamy. I have two dozen on the go at the moment almost ready for Christmas. And only �2 each
wheels wrote:Greyham wrote:Generally though at the moment at least i brine or dry cure the whole cheeks either for bath chaps or Guanciale, an italian style air dried ham. it is fantastic and very creamy. I have two dozen on the go at the moment almost ready for Christmas. And only �2 each
Blimey,that's good, it's 16.95/kg here!
Phil
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