countgunthar at hotmail.com
Tue Jun 9 07:30:51 PDT 2009
>The translation does not specifically call for pork
> fat, but salt pork would probably fit the recipe.
After much experimentation with making Zervelat
last year with sometimes very unfortunate results,
I have found that pork belly is definately the way
to go. I have also added regular thick cut smoked
bacon to the recipe with wonderful results. But
you definately need the pork belly to give the correct
fat "mouth-feel" that we are used to with good
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