As a result of an internet encounter with the town of San Giovanni Valdarno, via Detroit and Kentucky! I have found myself inclined to give Tarese a try.
For those new to this, as I was, its basically a take on a Pancetta Tesa made out of a whole deboned side. It will obviously be from North Devon rather than central Italy (the winds of the Taw valley rather than the Arno!) and will taste of here rather than there, but I would like to stay fairly true to the spicing.
I have a large Tamworth going on 'the long walk' in three weeks and need to have this nailed for then. Its a good three month wait after that.
Anyone out there got some ideas for a recipe? All Ive got to work on so far is salt, pepper, Red Garlic, Juniper and other 'Tuscan spices'.
All help gratefully recieved