Filetto: Fennel Pollen Cured Pork Tenderloin (Mini-Lonza)

When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets.  There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding homeContinue reading “Filetto: Fennel Pollen Cured Pork Tenderloin (Mini-Lonza)”