More from Mr Neil (not-so) Master Butcher (his words, not mine!)
So it’s only 12 hours until I start my 20+ hour journey to Bangkok.
Guess that mean time to hang the pancetta!
Right off the bat, I’ll admit the moniker Mardi has given me may be at risk. I’m dubious of this whole exercise, at this stage.
Hanging “raw meat” in my cellar is a bit distressing — especially as I will not be here to watch the progress. Never mind it’s my prized WINE cellar.
So both blocks brought out of the fridge…as this is my first time, truly I’m not sure they’re firm enough – especially the end piece which is rather thick. I was under the impression through this whole exercise that more fluids would be drawn out by the salts, and visible through the overhauling process. But no.
Both washed dutifully. A bit of a blue tinge on a couple parts, where there was that filmy layer of fat. Hmmm.
For the thinner proper rectangular piece, I covered with cracked peppercorns and rolled tightly, a la Christmas log. For the thicker odd-shaped piece, I wrapped in cheesecloth.
I am hoping the wines from the Bordeaux rack behind are sending out good aging vibes….