BRAISED PORK BELLY
WHOEVER IMAGINED UNCURED BACON WOULD BECOME SO POPULAR? PORK BELLY HAS BECOME A STAPLE ON RESTAURANT MENUS. NO WONDER. WHO DOESN’T LIKE BACON?
More DetailsWHOEVER IMAGINED UNCURED BACON WOULD BECOME SO POPULAR? PORK BELLY HAS BECOME A STAPLE ON RESTAURANT MENUS. NO WONDER. WHO DOESN’T LIKE BACON?
More DetailsTHERE IN THE CASE AT MCCALL’S, WHERE I BUY MY FISH, WERE THESE SUSHI-GRADE, BLUE NEW CALEDONIAN SHRIMP. KNOWING MY WIFE WOULD NEVER EAT THE HEADS, EVEN FRIED [Read More]
More DetailsGUANCIALE IS AN ITALIAN BACON CURED FROM THE JOWL OF THE PIG. IT IS DENSER AND LESS FATTY THAN REGULAR BACON OR PANCETTA, WHICH ARE CURED AND/OR SMOKED [Read More]
More DetailsPORK SHOULDER, WHICH IS SOMETIMES CALLED PORK BUTT, HAS GOTTEN VERY POPULAR. NO WONDER. IT’S DELICIOUS AND INEXPENSIVE; A COMPLEX MASS OF FAT AND LOBES OF MEAT.
More Details