We’ve been in an extensive and ongoing charcuterie project for the past few years. We believe in the transformative powers of salt, time and smoke.
Pictured are two pork bellies that we scored a couple weeks ago from a hog farmer out in Kenner. This gentleman rears his pigs as though they were his children.
Right up to the part where they’re slaughtered anyway.
We cured them for 10 days then smoked them for 90 minutes over Hickory hardwood.
They are sublime.
Want to learn how to make bacon from scratch. It’s easy. http://www.scrumptiouschef.com/food/2011/12/19/how-to-make-your-own-bacon-our-mexican-pork-belly-project/