[Sca-cooks] Bacon

Michael Gunter 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.
> Bear

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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