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I just finished curing my first lomo, and all looks/smells/tastes great except a couple sections inside the lomo that could be black mold? I kept the exterior clean from mold (I had mostly white and some green pop up during curing, but wiped with vinegar to keep clean). This picture shows one of those spots closer to the edge in the fat, but there was a second near the middle of the loin that I cutout already. Unless I find more substantial sections, I think I'm good just cutting away those parts, but would love second opinions.. Thanks.
This is not encouraging for American consumers. On the other hand, it's not surprising either. From my current Consumer Reports e-download. https://www.consumerreports.org/food-labels/seals-and-claims?EXTKEY=EE993PMAC&utm_source=acxiom&utm_medium=email&utm_campaign=20190926_cromc_engagewkly
I'd like to know what the current labeling standards are in Canada. Next research project. After dealing with the bumper crop of apples...
Wine Digestif / Apéritif
1 cup of water
3-6 tablespoons of honey
1 cinnamon stick
7-10 pepper granules (red and black)
3-4 leafs of Pelargonium graveolens
~ 1 liter of wine.
Boil the water for 5 minutes with cinnamon stick and pepper granules.
Add the leafs of Pelargonium and furthered away the cooking pot from heat source.
Wait until the water is cool enough to add the honey (max 60°C). Stir it well to make a sirup.
Mix the sirup with the wine.
I found this article about arancino/arancina really interesting
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