I love the delicate taste of a delicious dry cured piece of pork tenderloin. Coat it with a little Calabrian pepper and you’ve got a flavor bomb that will have everyone talking. Today I’m going to show you how to make this delicious charcuterie and I think you are going
Dry Cured Calabrian Pork Tenderloin
April 30, 2021
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Dry curing whole muscle is an incredible facet in the world of charcuterie. It’s easy to do, delicious, and very rewarding. If you are into sausage making and are looking for your next challenge this is a great place to start. The difference between good charcuterie and great charcuterie comes
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