I want to start curing my own meat and one thing that all recipes call for is curing salt or Cure#2. Does anyone know where in Toronto I can find that ingredient? I want to try the pancetta recipe this weekend. http://www.chow.com/recipes/10699
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.