Top Bacon Gifts For Christmas

As in most other big cities, the gourmet food truck and food cart trend is in full swing here in San Francisco. It's pretty surprising, too, considering the fact that San Francisco has yet to change it's legislation to better accommodate this rising food trend, like other cities have. But maybe all the struggle and determination required to open up a food truck in San Francisco makes the food that much better!

Things have moved on from tradition with the quest to add flavor by curing so it's now common to include some sweet flavoring with the salt such as sugar, treacle, molasses etc or to spice it up with chili powder or cayenne pepper. The fundamental point however is that curing is slow cooker pork belly a dry process.

Beverage pork belly food lion Pairings You'll find hearty wines can hold their own against these cheeses. Try a Barbera or Chianti with the Piave and Parmigiano and Merlot with the Comte.

This article is meant to educate the public about pork consumption. It is not intended to offend or to do any harm to the slow roast belly pork or any other pork related industry.

Prosciutto is the Italian word for ham, but don't think hickory smoked. Prosciutto is aged, dry cured, uncooked, salted and spiced. The selected hams are rested for 24 hours to drain. They are trimmed of fat and skin, salted and spiced with flavors of the region, then set aside for another few months where they are gently, carefully pressed in order to exude as much of the liquid as possible. During that period, they are occasionally re-rubbed with salt and spices. After the curing process, the ham is washed over and over to remove the salt, then hung in a cool, dry, airy space for up to TWO YEARS! The pressing removes the juices, concentrating the slow cooked pork belly flavor and enhancing it with the spices and salt.

Stab the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). I recommend layering the spices in the following order: spiced ginger powder, 5 spice powder, white pepper, salt and optional msg.

Stir it often and keep cooking it until the gravy is thick enough. Stir in the herbs and add black pepper to taste. You will not need to add salt because the pancetta is salty enough.