Getting ready for todays smoke

[Greyham]

I notice that your U.S. belly has a lot more fat than a lot of british grown pigs, and that you are hot smoking.
Some of that fat bacon would make fantastic lardo or fat bacon. When i get a big boar i often dry cure and cold smoke these chunnks of fat. Very tasty to eat sliced thinly. I expereinced this a lot in Romania. Plus my father was a butcher and used to make it.
Since then i have tried to re-invent lardo for top restaurant chefs.

[clarep]

Only from the BBC food message boards - Dr S is a legend over there.

[Dr. Sweetsmoke]

Only from the BBC food message boards - Dr S is a legend over there.

LOl I'm all over the place.

Glad to see you here so when we gonna see some action shots. BTW if you ever need anything or have any questions just fire away or send me a PM.