So, under the bricks are the tins of confit of duck, then the old Singer Sewing maching, then more bricks, a tray and then... a boned leg of pork in salt, which we (me and Al, my cohort and leader in curing) have to leave in there for 21 days apparently... the quest for the Hackney Jamon has begun. Wrong season entirely, we realise, but hey, we'll see how it goes...
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Today I got peckish and wanted those crispbreads you buy in health food shops... well, this is what I have ended up with and my word, are they crunchy. There are also hundreds of them. One for the deli folder, I think...
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