Hello eerybody,
It's been a while since i posted, sorry about that!
Whensday i will receive half a "bonte bentheimer" pig which i will process to fine charcuterie.
I was thinking about the next:
- 1 dry-cured ham
- 1 belly pancetta
- 1 canadian bacon
- french dry-cured sausage with garlic and pepper.
Anyone got other ideas?
Pieter