Curing

A good watermelon is hard to find around these parts, and I saw that Riverford had some small watermelons available, I knew I had to have some. I was immediately reminded of a recipe I had made some years earlier, from Sean Brock’s Heritage book.…

Pork cheeks are a delicious and much under-rated cut of meat. I usually get a couple in my regular meat box from The Well Hung Meat Company, and most often I sous-vide them (62˚C, 48 hours), then roast them in the oven to crisp up a…