Well I have been really behind starting on February’s Charcutepalooza item of Bacon or Pancetta. The main problem was getting the right pork belly to start with. Staying true to my blog, I only wanted to get pork from a local farm that I know cares about the animals it raises. After much harassment of one of my friends in the local food industry, I am getting my hands on a York/Tam cross-breed from the Gripshover’s Hi Acres Stock Farm in northern Kentucky. My friend is going to split the pig with me so I don’t have to try to figure out what to do with a whole pig. It is on its way to slaughter over the weekend and I will help my friend butcher in the upcoming days.
More images of the Bacon, Pancetta and Guanciale.