[Sca-cooks] need pastellum variant

[Nick Sasso]

> -----Original Message-----
> > Greetings!
> >
> > I am doing a feast for a high school madrigal dinner on 12/10. I had
> > planned on preparing "A Lombard Pastellum" for one of the courses.
> > However, the only other meat I am serving is a roast pork. Since the
> > Pastellum has bacon (Canadian) in it, that would eliminate both meat
> > dishes for those who do not eat pork. I am looking for
> suggestions for
> > adapting the Pastellum. I thought about replacing the bacon
> with thinly
> > sliced onion, or perhaps a combination of onions and apples. Ideas?


I'd suggest a smoked fowl or other animal as variant.  The fruit/vegetable
thing won't give you the succulence and depth of flavour that the animal fat
is providing.  Now, a good lamb shoulder or beef chuck would give you plenty
of both.  Don't know how you're fixed for curing and smoking a slab of lamb,
but it would be an interesting variant since you don't often find lamb belly
in Kroger.

niccolo difrancesco