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salt Loin Of pork

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Salt Loin of Pork. Salt loin of pork should not be too fat, it should be red and cooked as just described for ham.

The same can be done with salt tongues, but they should be cooked more than ham. Any salt meat should be done that way.


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