October 1, 2011

Just  received a beautiful slab of pork belly from Fred Demartines. Removed the skin, trimmed and cleaned. 

Dusted it with my spices and salt mixure and covered.  It will stay in my fridge for a few days with daily turns and massages.

I still have some that I made a few months ago.  I cured the last one in a slab form.  It is delicious and it literally melts in your mouth.  This time I will roll it up...

October 03, 2011.  In about three months it should be ready...