My hanging meats. 2 legs of pork (hoof on), 2 legs of pork (w/o hoof), 2 boneless pork shoulders, 2 hard salami chorizos, 2 cured guanciale…And of course the wine. All cured using only sea salt and natural herbs and spices.
My hanging meats. 2 legs of pork (hoof on), 2 legs of pork (w/o hoof), 2 boneless pork shoulders, 2 hard salami chorizos, 2 cured guanciale…And of course the wine. All cured using only sea salt and natural herbs and spices.
whoa, dag — that is some serious meat hangin! you did the curing? this is the “lose 25 pounds” diet????
I cured all of the meat!
I am impressed and jealous. So cool Sir.
GOTDAMN! That is seriously impressive. I’m am completely jealous of your meat DAG. Not to mention that wine collection! You need to start doing some wine reviews or at least give us some good tips for (1.) great tasting cheap wine, (2.) wines that age well, and (3.) stellar wines of the various varieties.
Saw you on The Chew. Want to try your ice cream.
DAG do you buy your meat at just any grocery store or do you go to some type of special butcher?
I try and buy from my local butcher, but if the cut needed is rare I order from the source. Heritage Food online is a great supplier.