It was my brother’s birthday on June 2nd or 3rd (I always forget), which coincided perfectly with the curing of my pig cheek. To celebrate his 26th birthday I decided to make an EPIC pork-filled breakfast and it was EPIC indeed.
June 13th, 2012
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 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 ...