Según el señor Mario Batali:
The process of making speck first begins with curing the legs of pork in salt and various spice combination which may include juniper, pine, cinnamon nutmeg and coriander.
After this the smoking process begins.
Speck is smoked slowly and intermittently for two or three hours a day.
The whole process takes about 3 months.
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1 comentario:
Existe un paradisíaco lugar en Guatemala, llamado Katok. Es una pequeña cabaña en medio de la sierra que alguna vez fue bastión de la guerrilla.
Del techo de la cabaña, cuelgan kilos y kilos de carne añejada tipo serrano. Es tan negra como el color de la madera misma.
Si vas a Guatemala (joder, está tan cerca y tan lejos), no dejes de acudir a Katok.
España se queda pendeja.
Christian.
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