Thursday, October 16, 2008

Fatted Calf's Guanciale

Eat Local Challenge Day 16
(Read What & Why I am Doing This Here)

picture photograph image all local ingredients 2008 copyright of sam breach fridge is never without a slab of The Fatted Calf's peppery cured pork jowl made with pasture raised pork, sea salt, organic herbs, spices and curing salt. Gratins, pizza, pastas, omelettes, beans, sandwiches, potato salads, frisee lardons, quiche... a little Guanciale can easily perk up a multitude of your favourite recipes.

Breakfast Day 16
Porridge made from wheat berries [source Eatwell Farm], Plain Yogurt [source: St Benoit], stewed Bramley Apple [source: Philo Apple Farm] and a little salt.

Lunch Day 16
Didn't feel like lunch today :(

Dinner Day 16
Quiche: Pastry made with home ground whole wheat flour [source: Eatwell], Fromage Blanc [source: Cowgirl], Butter [source: Straus], Filling made from Eggs [source: Eatwell], Milk [source: Straus], Creme Fraiche [source: Cow Girl], flour [source: Eatwell], Swiss Chard (& also Escarole leaves on the side], [source: Mariquita], Garlic [source: not recorded], Mezzo Secco Cheese [source: Vella], Olive Oil [source: Bariani], Guanciale [source: The Fatted Calf], Salt & Pepper.

picture photograph image all local ingredients 2008 copyright of sam breach

Drinks Day 16
Tap Water, Calistoga Sparkling Water, Sparkling Wine [source: Gloria Ferrer], Tea (1 Cup + 1 pot)

100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce

© 2008 Sam
Fatted Calf's Guanciale


  • At 17/10/08 10:41, Blogger Sally said…

    Fantastic challenge..... Possibly easier to follow in California though than the Forest of dean in late October. FOd in June is fine.... but as the nights draw in we would ahve to be back to bottled fruits and frosen veg from the summer if it were all to be local.....

  • At 17/10/08 21:19, Blogger Anna Haight said…

    You are so good! Remarkable. And that bacon looks quite fabulous...

  • At 21/5/09 00:06, Anonymous Rumela said…

    My father is a huge fan of Fatted Calf's Guanciale and I always try to bake one for him whenever we see my parents. He has yet to be fully blown away by any of the recipes i've tried. Simplicity is key, and yours looks perfect! Can't wait to try it.

    Fatted Calf's Guanciale


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