Charcutepalooza: Fresh Bacon and Pizza

Charcutepalooza: Fresh Bacon and Pizza

I have never taken part in a blogging challenge or event before, but when I heard about Charcutepalooza, I knew I had to participate. Charcutepalooza is the brainchild of two food bloggers, Mrs. Wheelbarrow and The Yummy Mummy. Each month for a year they pick a recipe from Michael Ruhlman’s excellent book, Charcuterie, and the participating bloggers, try that recipe and blog about their experiences. Charcuterie is one of my favorite cookbooks of all time so this was a no-brainer for me. The first topic was Duck Prosciutto in January, but I found out about this challenge too late for that. However, I hope to circle back some time during the year and try the duck prosciutto. For February the topic is the salt cure. You can choose from one of two challenges: The Apprentice which is fresh bacon, or the Charcuterie Challenge, pancetta or guanciale. I choose bacon, and to be honest it felt like a bit of a copout for me at first. I have been curing and smoking my own bacon for years now, since i first bought Ruhlman’s book. I have even posted about it on his blog, here and here. Ideally, I would take this opportunity to expand my horizons and try the pancetta or guanciale. However, logistical reasons and time constraints prevented me from going that route for now (I know… excuses, excuses). So I started this out a little disappointed in myself since not only was I going with the bacon, but I was not even smoking it, because my smoker is buried under 173 inches of snow right now! My disappointment...