When Peter at Kalofagas cured a few pork tenderloins several months ago, I knew I had to do my own - for the experience if nothing else. Peter is quite an adventurous and prolific cook who made the whole curing process seem so easy that I felt confident in following his directions. And guess what? It worked! I have two lovely lean saucisson pork tenderloins in my fridge waiting for holiday guests to nibble and enjoy. Thanks so much for sharing your triumph Peter. Never say you can't teach an old cook new tricks: It's now my triumph too and I'll be doing more charcuterie in the months ahead.
Cook's Notes:
Update - I found this book on charcuterie at Amazon.
