Pancetta. Perfecto.

Well, not exactly perfecto. But after wiping some weird mold off it and cutting that end off for safe measure, pretty darn good. I heated a piece to test, and was enveloped in bliss. At once similar to bacon, and again not at all like it, it was rich, peppery, earthy, fatty. It’s beautiful, really. The flavor is hard to describe- it’s not really like any pancetta I’ve bought at a store. It’s so, so much more…

I leave town for a couple days to head to the beautiful olympic peninsula, but before that, I have the best breakfast ever: pancetta and eggs, with wheat toast and black coffee. Can’t wait to use the rest of it! Half of it is frozen for later use, but I don’t see it lasting long…

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