Friday, November 12, 2010

Mangalitsa Pork Bellies

Sorry this post is so long in coming... Been a busy month! THIS is the Mangalitsa BELLY! 4" THICK!

The flavor... Amazing. Just started some for a cure... Not sure if my normal 7 days will be enough... I don't want to inject or 'cheat'... So I think this may be a 12-14 day dry cure.... Save a little of the trim for some lardo and some braised belly sliders.... I will post more soon!

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