Take one pork tenderloin add salt and wait...simplest cured meat ever?
This simple pork cure uses just salt! You can make this charcuterie out of pork tenderloin in about seven days. A simple and elegant way to learn how to preserve meat forever. Great technique for wild game hunters and survival cooking.

Chef Alan Barbour is based in the Canadian Maritime provinces. He works as the chef / owner of a small town New Brunswick Bistro. It is here that he researches and explores old and new Maritime recipes and the recipes of Atlantic North America. His cooking style blends diverse styles from Acadian cuisine to Cajun / Creole, Caribbean, Quebecois and more. An avid gardener, chef Alan oversees the intense urban garden behind the bistro. It is here where heritage and heirloom vegetable varieties are selected and grown for the bistro and recipe research. Alan is also passionate about local sustainable seafood, charcuterie, and baking and is an active forager.