Slab bacon rind?
It’s actually “poitrine fumée” not bacon so much saltier. To use it to cut into lardons I had to take off the skin. I kept it, what can I do with this?
It’s actually “poitrine fumée” not bacon so much saltier. To use it to cut into lardons I had to take off the skin. I kept it, what can I do with this?