Dry-cured pork (ham, salami) - what do to with them (except pizza)?
Hi,
when I have some dry-cured pork in the fridge (right now I have some Serrano ham and a small italian salami), they tend to end up either as pizza-topping (which is of course delicious), in a pasta sauce (tomato-based or cheese-based) or in a salad. However, I’m getting a bit Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude