Don’t look for any deep subtext here. Yes, it’s a picture of my bookshelves.
A test post to check WordPress publishing.
I fired up the smoker on Monday to hot-smoke all the trout I supposed to have caught on Sunday, but didn’t. Instead I experimented with a piece of Wild Boar Belly and a sort of American Barbecue rub containing brown sugar, salt, pimenton, cumin and love.
Months, literally months after attending a curing and smoking course at River Cottage I got around to making some of my own pancetta. It was easy: the hard bit was worrying that I had made something that would make people sick, but this didn’t happen. These are the pics I took during the process.
When I was a teenager I had phases. There was the cars phase, then computers, followed by tropical fish and logically enough, girls. With middle age it appears that phases are coming back and this year’s seems to be charcuterie: eating, producing and consuming it. When you buy a new car, you suddenly notice how many other wise people have also bought the same model as you. Well, in a similar vein, since becoming interested in charcuterie, I’ve noticed how surprisingly available locally-made cured and smoked goods are in and around Monmouth. So pleased was I by this that did a vaguely arty Instagram photo of some pancetta, smoked pork belly and salami that I bought within ten miles of Monmouth.