This precept marks a huge departure from mainstream curing conventions in the US. It will equip you to make, store and eat bacon without nitrites, freezers or fear. There is nothing simpler and more essential to kitchen thrift. The principles conveyed here apply to prosciutto, guanciale, pancetta and lomo in their original glory.

This is a 16 page digital download.


“The bacon of which I speak and will provide you the knowledge to make, evolved in the home kitchen, not the grocery store. It is the product of all the demands of home life, not the demands of the market. This results in a thing that you might not recognize as bacon at first glance. Our kitchens have left it behind. Bringing it back involves nothing less than a culinary renaissance.”