Went off to pick up a side of pork, which meant prepping for the headcheese, of course. I'm also planning on dry-curing some sausage and a small ham.


Aaand ...

Head and trotters in brine for headcheese tomorrow. Cheek and chunk of leg in their respective cures. Sausage casings thawing in the fridge for sausage tomorrow. Ribs in the fridge for dinner tomorrow. Everything else is in the freezer!


Also - made spätzle yesterday for the first time, using the knife-and-board method.

Pretty good result, I think.

Sign in to participate in the conversation

Medievalists and Medieval-adjacent. Sort-of.