Not bad for a first try. It came out a little salty, because I forgot about it and left it on the cure for a week. Next time I think 4 days will be about right.

Now I just have to go the the deli and get them to slice it like this- it’s just too much work to keep doing it by hand. Isn’t it pretty? It almost makes me want to make stained-meat windows, except that it’s too tasty.

Tweet about this on TwitterShare on FacebookGoogle+Pin on Pinterestshare on TumblrShare on RedditShare on LinkedInShare on StumbleUponEmail to someone



  1. Jen of A2eatwrite
    June 30

    What curing process did you use?

  2. cookiecrumb
    June 30

    Not bad, indeed!!!

  3. Peter M
    June 30

    It's a beautiful thing…will you grant us the recipe?

  4. peter
    July 1

    Jen (and Peter): Salt, a little sugar, garlic, thyme, juniper, pepper, and rosemary. Packed in a glass dish, covered, and turned every day to redistribute the cure. Many books call for pink salt, but I didn't use it.

    CC: Next time will be better, but this doesn't suck. I had it for lunch, wrapped around cornichons.

  5. We Are Never Full
    July 7

    oh hell yeah. i would totally love some meat stained glass windows in my place – i'd prob. eat it as well. maybe meat curtains instead?

Comments are closed.