I decided it was time to pull the Duck Pancetta, now a few days overdue, from the curing cabinet.  Not wanting to slice it up, I just tasted a corner.  It, um, didn’t blow me away.

I subsequently pulled it out when I had guests over, and ate an entire slice.  It wasn’t bad, but it wasn’t good either.  The rest went into the garbage - another experiment meets an ignominious end.  Just stick to pan-frying the duck breasts.

Dried Pancetta

As we all know, the first run of Saucisson Sec was unsuccessful. I decided pancetta would provide redemption. I ordered my pork belly from Paul at Country Time Farm via the Phoenixville Farmer’s Market. Paul supplies fresh pork to a couple very good restaurants in Philadelphia (Vetri and Osteria). 

At home, I realized the skin was still on. I had not, at the time, ever removed skin from an uncooked animal. It took me awhile, but I got the hang of it.

After removing the skin, I rubbed the dry cure all over the surface of the belly. I then left it to cure for 8 days in the fridge… Let’s see what happened…

Had the Perskys, Beatys and Metters over for Braised Rabbit.  I was worried about it being too spicy, but it was great (although Anne and Debbie Metter didn’t eat any).  Much better with Merguez than bratwurst.

Made the Merguez Couscous, Parve and Moroccan Tomato Salad for dinner with Chris, Micha, Louise, Cole, Charlotte, James and, of course, Kate.  Delicious.

Howard & Wilma and Bruce Beaty were over for a swim and a drink.  Served them rillettes, and the rillettes are no more.