[Sca-cooks] pork loin

[Glenn Gorsuch]

Should have said.  Martino was later period Italian, and by Romans he meant
the way people who lived in Rome did it.  Also, for him, bacon could mean
guanciale, lardo, cured pork belly, or any of a number of bacon+fat cured
preparations.  For us, sliced cured smoked pork belly (I.e. American bacon)
is most accessible)


> Sounds good. Adding pork belly instead of bacon would probably be more
> period, I don't think the Romans did the whole cured bacon the way we
> think of it ... and the extra pork belly fat would make the current
> overly lean pig meat moister after cooking.
>
>
> On 11/9/2016 3:38 PM, Glenn Gorsuch wrote:
>
> End of Sca-cooks Digest, Vol 127, Issue 9
> *****************************************
>