Loosely based on an Austrian dumpling recipe, "dumplings with meats". Ninagluck has explained to me what kind of meats are in it.
The Speck came home with me from Hungary. There was my own cured goose meat in this as well. Fried in goose fat.
3 different goose breasts. Left one is smoked and brought back from Hungary. Got several from different stalls at the market there but this is the last of them. The other 2 are made by yours truly.
Now I know what more to bring back from Hungary next time.
Hard like jerky. Nice with a beer.
After 2 weeks.
After removing the salt I just hang the breast anywhere in my cold kitchen.
Also part of lunch
