Chapter 74 (1/2)

Hokuou Kizoku to Moukinzuurashi+ — 74

Additional Chapter: With Pig-san!

Whimsy Additional Chapter

Today I a ham with father-in-law

“We will becured ham now It’s not smoked”

“Hehh~”

Unlike normal ha, that it can be stored for about three years Unlike nor flavour beco to father-in-law

We will be using thigh ht over from the ranch, and was meat that was not matured yet

In addition, the pig was apparently a special one

“This is a pig raised by feeding it whey”

The whey created from cheese has many nutrients, and that carries over to the s less than a year old were used forcured ham

“Sinceis also included in the process, fresh meat less than three days old are better”

To get rid of the blood, the meat is placed in salt water and left in a cool place

After reain with clean water to reain then the meat is left for a day this time

Next we areliquid With this, the ha periods

The ingredients for the pickling liquid involve many kinds of spices, berries, salt, molasses, nitrates, water and beer In a pot, water and three kinds of barley are added The dried leaves, the spice, are tied and added in the middle of the process The fine powders are wrapped in a cloth then added Once the water started bubbling, then the other ingredients are added

Once it’s boiled for a bit, the fire is put out and it’s left to cool for a while The solid clotted things in the pot are sifted out and only the liquid is left

The finished pickling liquid is then put into a large jar There, the pork is put in after re the salt, then left fro on the te liquid may be spoiled, so I was told to check on it at least once a day

Once theup in the air for it to dry for two to three days

However, this wasn’t the end

It’s possible to eat as it is after drying, but for long-tere more work is needed

“On the cut surface, paste a mixture of flour, salt and water”

With this process, the flavour of the meat improves

“Well, it does take so cured ham is very simple However, it may smell bad if one becomes careless”

During the process ofham, there was a nice ham smell Father-in-law told me to keep that state

Then, froht out a lu a baby

“Father-in-law, that is!?”

“Three-year-old cured ham”

“Wow!”

It is said that cured ham is matured from half a year to a year However, three-year-old ones are considered rare luxuries

I will eating such a ham with father-in-law

With a knife, he carved out a thin slice

The well-, her temperature

I put in the ha with fat into my mouth

Thewith adequate salt and spices, spoiling ht that, it melted away It only took a moment

“This is extremely delicious!”

“I see”

We started talking about the ranch so many times

Meanwhile, he kept givingbut I could not stop myself because of the taste

“Oh, father-in-law, the precious ha”

“Don’t worry about it It can’t be preserved for too long after it’s cut”

How nanimous

Aa, I want to be a child of this house How happy it would be to work at the ranch with father-in-law

However, Sieg wanted to go the ree so I can’t help it In addition, I orried about my parents

“Come to think of it”