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#meat

34 posts15 participants0 posts today

Couldn't resist something in the Polish supermarket that appeared to be called Peasant Bacon in Romanian (slaninuta taraneasca / slăninuță țărănească... bacon (usually fat/belly) & "peasant" or "country style"). I got home and took a closer look and realised it is basically half a kilo of guanciale for a fiver. Salted, herbed, hot smoked pig cheek. The details on the packet rear are apparently "Limburgish" according to Lens, rather than Romanian, but it has a "Produs in Romania" label on the front, made by S.C. Marcel S.R.L.

I just fried some, and it is very very evil-good...

So, basically, I have found a budget source of decent guanciale and now I need to dig up some Italian cook books for reminders on what to do with this. IIRC, In the past I have mainly used guanciale as a sort of fattier pancetta.

Continued thread

Mangshor* pulao
Most fine Saturday #Lunch along with carrot raita (see 👆🏽 prev) and a bit of raw red onion & chili "raita" (not as runny as typical)

Mangsho (Bengali) = meat; in this case - lamb
CW #Meat #Rice #Food

Slight difference in prep/method, much less greasy but essentially #biriyani