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'UST SALT AND PORK AND TIME'
BRIAN POLCYN'S NEW COOKBOOK FOCUSES ON CHARCUTERIE, THE SLOW ART OF PRESERVING MEAT
Detroit Free Press - Detroit, Mich.
Subjects: Cooking; Pork; Recipes
Author: Rector, Sylvia
Date: Dec 7, 2005
Start Page: F.1
Section: FEATURES
Abstract (Document Summary)

In a time when people are so busy - or lazy - they'll buy pre-fried bacon in a cardboard box, chef Brian Polcyn has co-written a cookbook that tells how to cure pork belly in salt and seasonings at home, slice it by hand and saute it slowly to produce bacon like you've never tasted before. There was no refrigeration then, and by law the charcutiers couldn't sell raw meat, so these highly skilled tradesmen developed all kinds of delicious ways of preserving it - either by cooking or curing with salt or air.

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