Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
You'll never believe how easy it is to make your own bacon at home. You control the salt, the sugar, and the flavors; and no preservatives or nitrates are needed. You'll never go back to that florescent-pink store bacon after you try this at home.
For the final challenge, I pulled out all the stops for an Iberian feast: Spanish cured meats, salt cod croquetas, paella with home-cured chorizo, and bacon in two desserts.
.JPG "Soppressata di Calabria")
.JPG "Speck d'alce (Elk Speck)")
