Tuesday, April 6, 2010

Midnight Snack

I had to give up bacon this year. 

I know.  I know.  It's been hard. 

The thing is, even my local farmer's bacon is cured with sodium nitrate and all kinds of other weird stuff.  I haven't yet found one that is just straight up pork.  For a while, I have to tell you, life was bleak.   

And then Matt brought home some prosciutto.  Ingredients?  Pork and salt.  AND A WHOLE LOT OF DELICOUS. 

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