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Home-Cured Pork

Twenty minutes of work and a week’s wait turns pork into versatile, velvety demi-sel

Fine Cooking Issue 02
Photos: Robert Marsala
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Salt makes up about half the curing ingredients that preserve pork. Curing in this sweet brine for a week gives meat a smooth texture, pink color, and fresh sweet-salt flavor. The result, demi-sel, is extremely versatile, from flavoring to main dishes. Jean Jacob, who practically grew up in a butcher’s shop in North Africa, explains which cuts to use, describes the method he’s honed all his life, and offers menu suggestions.


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