Prepping the pancetta

Preparations for the pancetta hanging are well underway back in Toronto.

More from Mr Neil, Master Butcher:

We did not have a proper wine cellar thermometer before (quelle surprise!). Meaning, one which has min/max memory for temp, but also a hydrometer to measure humidity.

Needed to check on cellar conditions for the hanging event mid-week….

(All is fine.)

(Editor’s note – does this mean we own a new thermometer)

One Response to Prepping the pancetta

  1. Neil C. Phillips July 22, 2009 at 01:00 #

    Yes, new digital thermometer and humidity reader as well.

    Happy to report the cellar (room) is to spec after a few days.

    (And as you can see, not much room left. Renos desperately needed to increase capacity.)

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