[Sca-cooks] Parchment-like bacon ...
christianetrue at earthlink.net
Wed Mar 19 06:36:00 PDT 2008
Saw the mention of that in the skewered songbirds recipe, and I wonder, would pancetta work for that?
It's usually sliced very thin (most folks can't really afford a whole roll), has fatty marbling, but resembles prosciutto in texture, to me, since it's salt-cured and dried like prosciutto (although for nowhere near as long) but not smoked like American bacon.
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