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As if we don ‘t diversify enough now it’s time for a touch of Italy. After all I have family enjoying the delights of antipasti in Sicily at the moment… What better inspiration than photos of tasty treats appearing on the social network that is Facebook!!

Many will tell you I am a huge mix of my Mother AND Father… On this occasion my continual need to learn I think is a ‘Mother’ trait.
My husband and I both love our various Italian cold meats but have never tried cured Lamb, so now we are having a go at the age old tradition for preserving meat known as charcuterie. Time for dry curing some of our tasty lamb. They say only the best quality lamb should be cured so feeling very happy with the quality of our lamb I am happy to have a go!

I had purchased my curing salt in advance as I have planned on doing this for a while. Today with Lamb fresh back from the butcher I was ready to get started.

So my project … Lamb pancetta!!

Charcuterie involves the correct mixtures of Salt with a blend of sugar, herbs and spices. I started with a 800g breast of lamb, and my cure mix I carefully measured out based on the weight of the meat. My chosen mix included marjoram & basil! Fingers crossed it will be nice!


The cure was then rubbed all over the meat in to every crevice, I re rolled the breast and popped in to an air tight pot to be refrigerated to Cure. As it is not as thick as pork (requiring 7-10 days) I will leave it to cure for 3-4 days until it is firm thoroughout.

I will be turning the meat once a day whilst curing.

I will report the next stage soon…..