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Recipe of the Week!


Dry Cured Bacon


  • 1 fresh pork belly, skin on (4.54 kg)
  • 113.5 g salt
  • 78 g sugar
  • 22.5 insta-cure #1


  1. Weigh the pork bellies.
  2. Mix the cure ingredients thoroughly. Measure the amount of cure needed, using a ratio of 227g dry cure for every 4.45kg fresh belly.
  3. Rub the cure mix over the bellies, making sure to cover all areas. Place skin-side down in a plastic or stainless-steel container.
  4. Refrigerate for 7-10 days to cure, overhauling them every other day.
  5. Rinse the bellies in slightly warm water. Soak in fresh water for 30 minutes and blot dry. Hang them on hooks and refrigerate 18 hours to air-dry and form a pellicle.
  6. Hot smoke at 185F to reach an internal temperature of 155F about 3 ½ hours; cool. Remove rind.
  7. Slice or cut the bacon immediately as required for baking, sautéing, or griddling or for use as a flavoring in other dishes, or wrap and refrigerate for up to 2 weeks.



  • 1 lb. dried great nothern beans
  • 10 tbsp. duck fat or olive oil
  • 6 cloves garlic, smashed
  • 2 onions, chopped
  • 2 carrots, chopped
  • 4 sprigs thyme
  • 3 bay leaves
  • 1 cup white wine
  • 2 cups veal broth
  • 4 confit duck legs, shredded


  1. Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight.
  2. Boil beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours. DO NOT ADD SALT when cooking beans they will never get tender if you do so.
  3. Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add garlic, onions, and carrots and cook until lightly browned, about 10 minutes.
  4. Add beans, herbs, veal stock and duck confit bring back to a boil. Allow liquid to thicken up when reducing.
  5. Season with salt and pepper and serve.

Almond Flour Pancakes


  • 1 cup almond flour
  • ¾ cup milk
  • 1 egg
  • 1 tbsp baking powder


  1. Combine almond flour and baking powder in a medium bowl.
  2. Add milk and egg.
  3. Mix with whisk until smooth with no lumps – almost a tomato paste consistency.
  4. Spray a pan with cooking spray.
  5. Spoon batter onto hot pan, making pancakes as big as desired.
  6. Flip pancakes over when bubbles start to form.
  7. Once both sides of pancakes are golden brown, they are ready to serve.
  8. Add syrup, fruit or whipped top as desired.


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