Smoking and Curing

In a previous post, An Introduction to Smoking Foods, I covered the subject on how to hot-smoke food. In this post, I´d like to take a look at an alternative method of preparing food for consumption. An Introduction to Curing investigates the use of salt (read more…)

For many years I´ve loved smoked foods, from cheese to salmon and mackerel to gammon and sausages. As most of the smoked versions of these don´t seem to be available in this part of Spain, I decided to do a bit of research into whether (read more…)