Charcutepalooza February: The Salt Cure: bacon & pancetta

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Pork belly. I’m going to let those words roll around your tongue for a while. Perhaps I’ll type them again. Pork belly. Beautiful words, yes? Before February’s Charcutepalooza challenge was even announced I had acquired a thick, fatty, gorgeous pork belly from a pasture-raised Berkshire pig. It had been delivered on a Friday morning by [….]