Maple Bacon and pancetta… Mmmm… bacon!
More from Mr Neil, Master Butcher: Here’s the Maple Bacon, in its finished form. You can see the bits of maple sugar…they look like corn kernels. They say the reason it’s important to have a rather tight fit in the container is to aid in the curing process. The salts draw the liquid out of … Read more
Curing details
(Some more details about the pork belly curing from Mr Neil, Master Butcher): Here are the two curing mixes for comparison. Both use the Basic Dry Cure mix as a base, with slightly different proportions. Then there are various spices and sugars. On the right, the Maple Bacon cure. It features maple sugar flakes, just … Read more
Adelaide institutions #3 – Haigh’s chocolates
Aaah – Haigh’s Chocolates. The name evokes thoughts of silky smooth chocolates in the shape of frogs: and chocolate teddies: On a trip to the factory store today, I also spotted these: Haigh’s is truly an Adelaide institution, established in 1915. You can read about their history here. My all-time favourite chocolates from Haigh’s would … Read more