自製醃肉及煙燻篇- 風乾鴨胸火腿 (HOMEMADE CURING AND SMOKING – Duck Breast Proscuitto)

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在香港,小編估計比較少人聽過或食過,因為很少食店會供應,而超市也沒有這食品,但在外國卻很常見,甚至是街頭小食也有。
I think there are very few people heard or even tried duck breast proscuitto in Hong Kong, also very few restaurant will provide this food, and can’t find it provided in supermarket as well, however, this food is so common in foreign counties and you can find it in food truck too.

 

風乾鴨胸火腿是風乾肉類中最容易及最快可以食用的,醃製需時1-2天,而風乾只需2-3星期就可以了。
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