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.
Johnny’s! EPIC Guanciale Inspired Birthday Breakfast
June 21st, 2012 | Breakfast, Meat, Recipes, bacon, chutney, compote, guanciale, pancetta, pork, preserving
Cherry Glazed Pork Loin, Asparagus and Cilantro Kraut from Trout Lake Farmers Market
May 21st, 2012
Another fantastic farmers market at Trout Lake this weekend we were lucky the rain held off until Sunday. I was in a bit of a hurry this week as I was doing biodynamic craniosacral therapy taster sessions at our local community garden, but I managed to fill my bilum (beautiful, highly expandable han ...
Roman Bacon: Part 1
May 12th, 2012
I first heard about guanciale on Chopped. It was a secret ingredient and for some reason I decided to look it up. Oh my goodness! Luscious pig jowl washed with wine and scented with black pepper and thyme. This was something I had to try. The word guanciale comes from 'guancia', which mea ...
July 19th, 2008
When we were growing up I remember we used to get our cat food from the local butcher. He would keep scraps of meat and we'd go and pick up a big bag of it, take it home and divide it up into smaller portions, and freeze it for later. Our cats loved it and all lived long healthy lives. When we to ...