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Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Glass cruet for table service — vinegar, oil, dressings
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Glass cruet for table service — vinegar, oil, dressings
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with a sharp knife, debone and remove all of the rind from the meat, leaving the white fat, and discarding the rind. cut into chunks. combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days. transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. add enough more marinade to keep from drying out or burning. transfer the meat to a platter. moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy. arrange the bread on a serving platter, top with the meat. serve hot. can be re-heated in a frying pan for breakfast!