Duck prosciutto (the beginning)

As we are in the winter here in Australia, the temperatures are good for air curing meat (no higher than 15 C, or 60 F, during the day, and lows above freezing).  Traditional pork prosciutto is hung and air cured for 10-12 months, a duration I’m not quite ready for!  So, duck prosciutto!  This recipe…

Cured olives (in progress)

I don’t eat a lot of olives, but I do enjoy nicely marinated olives alongside some cheese, cured meat, fruit paste and bread, crackers/biscuits.  At this time of year fresh olives are sold in the local markets, so I decided to buy some and have a go at curing.  Marinated olives in delis can be…