Confession. If you would have asked me maybe five years ago what Charcuterie was or even how to pronounce it, I couldn’t have said.
Who would have thought that in a relatively short period of time I would now be, dare I say, a little obsessed with the topic. To the point that when the mention of pork belly comes up I start clapping. Yes, clapping. Sadly I’m now one of “those” (whatever those are).
Just yesterday someone found out that I have a food blog and was asking me about it and what I’m working on now. They should have known better. I began on this dissertation with such animation, throwing terms around I figured everyone knows and was quite chagrined when they began to glaze over the conversation quickly diverted to something else..I think the weather. Am I the only one that gets so passionate about pork belly? Am I alone?
Well, in any case I am plunging head first into this meat adventure. And yes, if you come over you might just see meat hanging from a rope in the kitchen, curing. And no, 8 lbs. of pork belly hanging from a rope in the kitchen is not strange. Believe me when it is cured and ready to be eaten it will be all worth the raised eyebrows. I hope.
So today, thanks to Drew at The Meat House I am picking up my fresh pork belly that is flying in from a Quaker farm in South Dakota
I’m so excited!
Shannon
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