racheltaniaonlife blogspot.com

Gourmet Garden

I am a keen experimental cook who is interested in organic, sustainable, locally grown ingredients. Monday, May 18, 2015. Proscuitto with Havoc Farm Pork. Step 1 Salt cure. Really good quality free range pork leg between 7-10 kilograms, aitch bone removed, and. Trimmed so it looks like a fine instrument. 3kg salt and a good container with a lid. Place some salt in an esky or chilli bin that can be secured tightly with a lid. Sit the pork leg on the bed of salt. Salt it really well. Monday, May 18, 2015.

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Gourmet Garden

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I am a keen experimental cook who is interested in organic, sustainable, locally grown ingredients. Monday, May 18, 2015. Proscuitto with Havoc Farm Pork. Step 1 Salt cure. Really good quality free range pork leg between 7-10 kilograms, aitch bone removed, and. Trimmed so it looks like a fine instrument. 3kg salt and a good container with a lid. Place some salt in an esky or chilli bin that can be secured tightly with a lid. Sit the pork leg on the bed of salt. Salt it really well. Monday, May 18, 2015.

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This web page racheltaniaonlife.blogspot.com states the following, "I am a keen experimental cook who is interested in organic, sustainable, locally grown ingredients." We saw that the webpage said " Monday, May 18, 2015." It also said " Proscuitto with Havoc Farm Pork. Really good quality free range pork leg between 7-10 kilograms, aitch bone removed, and. Trimmed so it looks like a fine instrument. 3kg salt and a good container with a lid. Place some salt in an esky or chilli bin that can be secured tightly with a lid. Sit the pork leg on the bed of salt. Monday, May 18, 2015."

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