This is the first of a series of semi-regular postings based on the meat mountain in my freezer, detailing the adventures I have turning it all into scrummy food.
This plateful was a month in the making, and my first experience of home charcuterie. Here are the condensed instructions.
1. Take a nice chunk of silverside. Stick it in a plastic box with red wine, salt, orange and lemon peel, rosemary, bay leaves, cloves, garlic, peppercorns, juniper berries, whatever. Cover.
2. Leave it for a week in the fridge.
3. Hang it in a muslin bag for three. It will get quite whiffy, and then it will stop being so whiffy.
5. Refuse to be discouraged that it looks and feels like a block of freshly-dug coal.
6. Slice thinly, devour with quality olive oil and a light sprinkling of lemon juice.