Using traditional methods of curing and smoking meat is a delicious way to preserve meat for enjoyment year round. In this post, I share some of our current meat cures, as well as a few of my favorite resources so you can try it yourself! | Homestead Honey
Saucisson of Pork Tenderloin - A few years ago at a market in Provence, I saw sliced saucisson that looked like thinly sliced, very lean prosciutto, and I realized that it was done with a whole pork tenderloin. This is what I have been making since then. It is easy to make, the meat dries beautifully, and it is the leanest dried sausage one can have.