Charcuterie Revisited
At our June 25 program at Simpatica Dining Hall, Viande co-owner Ben Dyer introduced us to a pink curing salt used in curing pork belly to make the items Ben demonstrated: Tuscan-style pancetta, savory rolled pancetta and bacon.
Barbara Dawson, PCA secretary and an owner of In Good Taste, 231 N.W. 11 Ave., reports that her store now carries the salt for $4.25 a jar. PCA members get a 10 percent discount.
Barbara says visitors to the store’s web site can now shop online or visit the new blog. Check it out at http://ingoodtasteblog.blogspot.com
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