I know it has been a while since I promised to tell you about my adventures with pork belly curing, but alas I never did. Luckily my less lazy than myself co-worker has put up a lovely post chronicling our adventure. I reccomend that you read it here. Upcoming food porn posts for you to look forward to: B’s given me permission to post his amazing food pics from Japan and gettin’ out the grill for Memorial Day–Seafood Style.
It is done! Finally. Well, maybe it was done before, I think I should have taken it down just a touch earlier. Here is the final product: Sigh. So beautiful. The reason I think I should have taken it down earlier is that there is a little sliver at the bottom that is just a touch harder than prosciutto should be. But the rest has that unctous, melt in your mouth texture. I only sliced a few tastes so I can have our executive chef slice me the rest on a real slicer. I’m already dreaming up the many...
I was going to do the teaser photo last week and this week supply you with photos of the finished products, but the products are not yet finished. Well, the duck stock is, but it is a little less photogenic. The Duck Confit is also finished, however, it is in the fridge submerged in duck fat (and lard!), and thus is not pretty, so when I figure out how to use it, I promise to show it off. And last but not least, my darling duck prosciuttos are still hanging. They are still a little soft in the center...
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