Another Beltane project done.

This version of bresaola (air-cured beef) came out very well - unlike the first attempt a year ago, which molded so badly I threw it out. It looked like roast beef, but it's an uncooked dried meat and you could taste the herbs. I sliced it wafer-thin and the wife sealed it for storage.
Tonight we'll compare it to Fatted Calf's. It should be a good addition to the cured meats at Beltane; most of the other things I'm bringing are pork-related.
( Beef. It really is what's for our dinner tonight. )

For reference, the slices are about two inches across.

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This week's Resolution Recipe: Nettle Pesto.
( Nettles, like ants and bee stings, contain formic acid. Mmmm... formic acid. )