Poached backfat with garlic and paprika
- Thread starter atomicsmoke
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- May 12, 2011
- 22,172
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Since fat is flavor, that must be amazing! Is it eaten hot or cold and what are the accompaniments?...JJ
smokin jay
Smoking Fanatic
Part of a Christmas charcuterie board: Headcheese, coppa, store bought salami, poached backfat with garlic and paprika,smoked lardo, organ sausage, classic smoked dry sausage.
That is beautiful Atomic, a fine Christmas Charcuterie assortment indeed. I would love to sample all of those.
Very nice.
Merry Christmas and Happy New Year. Looking forward to some good projects in 2017.
Very nice.
Merry Christmas and Happy New Year. Looking forward to some good projects in 2017.
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Merry Christmas and Happy New Year to you too rhd and thank you for the compliments. While tasty this is simple old school meats we have every Christmas (exception being coppa and salami-wanted some leaner meat for folks who disagree with organ and fat).
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