Monday, December 7, 2009

Pancetta

OK, now after being away from home for 2 month, I am on my way back soon. I actually can't wait to be back with my friends. It is not always easy to be away for such a long time, especially as in future I will be away for 4 month at the time, but more about it in another blog. So I just wanted to do a little Blog about what to expect at home.....at least on the food side!

I am a lucky guy, I love good cured meats and my friend, always wanted to do her own cured meat, and now that is exactly what she has done. We have already the second edition of Pancetta in the fridge, the second one being even better than the first one. The first she actually cured in our fridge, now with the second try she hung it up in the wine cellar for six weeks and, wow, it is absolutely fantastic.

My friend made me look on the Internet as she needed some Prague Powder Nr.2 and of course I had no idea what it is. So off I went to search the net a bit and quickly found a lot of interesting stuff about cures. Then I looked where we can get the goods in South Africa, no problem, she then actually found it in the local shop.

So there it is, our Pancetta in the fridge, just waiting to be eaten, and eaten it will be, this time the spices are just perfectly balanced and the Pancetta is not too dry. We bought a pork belly with more fat, so the result was much better too. Lean is nice, but the fat is carrying the flavours, so it is now just melting on the tongue. The recipe?????? She actually got it from a Blog about cured meat!!!!! Have fun looking for the "Cured Meat Blog"!

My friend really wants to get into the cured meats and hopefully some day one will see her on the local farmer's market selling home made Pancetta.

On a different note, there will be a couple more blogs and then it will get a bit quieter around Christmas time till I start my new job with....it doesn't matter. All it matters is that there is a Christmas holiday on the door step and instead of writing away Blogs I will enjoy some quality time with the family.

10 comments:

  1. Thanks once again for a great blog. Did a bit of research and this looks like a lot of fun to make. I went to my butcher and he didn't have a clue what Prague powder/curing salt was. Do you know of a supplier in South Africa? I'm in Joburg.Thanks again,
    Malcolm

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  2. Hi Malcolm, thanks for the comment, strange that the butcher doesn't know Prague powder, Taanya funny enough found it in Spar. I have just started my new job and am a little snowed under with work, but will check out where you can find it in SA

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  3. Thanks so much. The butcher didn't have a clue, and Pick'n Pay look at me as if I'm speaking a foreign language.Take care and good luck with the new job.

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  4. Shame, youi seem to have bad luck with the Prague Powder, I am busy looking were I found it the first time, but in the mean time read up in Wipikedia http://en.wikipedia.org/wiki/Sausage_making is very interesting and I see one can actually buy it on Amazon too. It is sometimes as well called Insta Cure. I have contacted some companies in SA and will let you know as soon as I get some feedback, Best Walter

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  5. Thanks Walter, have been to a couple of other butchers, but nobody seems to know what I'm talking about. My aunt makes Parma Ham in the Karoo with salt, sugar and juniper berries, but she has a walk in cool room. I would be very nervous to try her recipe in a Joburg fridge!

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  7. Thanks Walter, I will definitely check it out and post the results on my blog. Thanks again for all the help. Malcolm

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  8. This is a great entry for Food on Friday, Bacon. Thanks for posting the link.

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  9. Dear Carole
    Thanks for liking the post, it doesn't really give a recipe but check out the blog I recommend, it is really interesting reading

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  10. That is great, Parma Ham in the Karoo. As for the Prague powder.....unbelievable these butchers....Prague powder #2 contains sodium nitrite (6.25%) and sodium nitrate (4.0%. Have a look and ask the butchers for Pink Salt or even easier, just buy it over the net, here is a contact through ebay. It is not much salt, but makes a lot of meat, but is the smallest unit I could find. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=220487876762. I did first batches in the fridge as well and it worked very well, only at the end she used the wine cellar and the temperature was actually a little too high. Hope you can get the salt an dplay around a bit. At least the salt won't cost an arm and a leg

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