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Roman Bacon: Part 2

[1]The Roman bacon was ready. It had been ready for a couple of weeks but it was trapped in my storage closet. (See Part 1: Roman Bacon [2] for recipe and details on making this tasty treat)

I have lived in my apartment building for seven years. I have had a key to my storage closet kicking around solo for seven years. I have never lost it, or misplaced it, ever. When do I lose it? Yeah, that’s right when I have a pig cheek hanging from the ceiling.

First, I searched. Nothing. Second, I fretted. That also did nothing. Third, I posted an ad on craigslist looking for a lock pick.  Again, nothing. Fourth, I attempted to pick the lock myself from the oh so useful collection of youtube videos on lock picking. Can you guess? Nothing. But, as I am attempting to pick the lock, I notice a gap at the top of the closet! Is it possible?  Will the cheek fit through? Eureka! My pig cheek is rescued!

And then my love affair began. [3]

I danced around my kitchen after unwrapping my guanciale, oohing and ahhing. “My God, you are beautiful!” I exclaimed. “Oh my Lord, I think you are luscious!” I ran my fingers over the pork fat and it melted at my touch. I felt like the poet Petrarch who wrote 366 love sonnets to a woman he had only just glimpsed.

How will I feel once I taste it?

I have big plans for this guanciale. A small piece is being used in the morning to make breakfast for my brother – it’s his birthday. It will also become pasta carbonara. Having recently bought locally grown and milled flour I am also making the pasta. This will be a meal to remember and a post to look out for. Perhaps my father deserves a piece for father’s day or at least a meal made with it? Subscribe to my blog to learn the fate of my little pig cheek.

[4]

“Those who danced were thought to be quite insane by those would could not hear the music.”

-Angela Monet

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Shonagh writes An Offal Experiment [5] – exploring the guts of food