All sorts of wonderful treats are on the table at Christmas time. And I’m especially proud of some that we served last night for pre-dinner drinks. A dry-cured ham that had been hanging in my cellar for a little over a year and some delightful air-dried bacon from this fall’s Operation Half-Pig accompanied the just-finished [...]
Posted in Food, charcuterie, pastry | Also tagged charcuterie, chardonnay, Christmas traditions, dry-cured ham, lard séché, merveilles, pastry, pork, Switzerland, Valais
Year-old ham, dried bacon and Christmas marvels