Pancetta
Pork belly, cure, time and eventually a very sharp knife.
A Welshman in Canada
Salt.
Smoke.
Time.
Curing, smoking and preserving meat the old way — one real project at a time.
A real curing project · The Curing Shed
Real projects. Real food.
From the Shed
Welcome to the Shed
Good meat doesn't need to be fancy.
Cheap cuts, traditional cures, smoke, patience and a willingness to learn. The Curing Shed is a record of the things that work, the things that don't, and everything in between.
In the Shed
Curing Projects
REAL TIME
Bresaola
Lean beef transformed into something worth taking slowly.
Lonza
Pork loin, carefully cured and dried until the texture is right.
Cured Lamb
Another experiment in the Shed — Salt. Smoke. Time.
The Smokehouse
Smoke is only part of the story.
Salmon, cod, pork and whatever else finds its way into the smoker. Real smoke, real temperatures and honest results.
“The hardest ingredient
is patience.”
is patience.”
The Journal
From the curing fridge
What happens when we cure a cheap cut?
A running record of weights, cures, drying and the final slice.
Learning the old ways
Notes from the Shed as traditional methods meet modern Canadian kitchens.
Mistakes are part of it.
Not every experiment works. That's precisely why we're documenting them.
About The Curing Shed
A little Welsh tradition, a lot of Canada.
I'm a Welshman living in Canada, fascinated by the old methods of preserving food: curing, drying and smoking. This is where I document the journey — using real ingredients, real equipment and real results.
Watch the process
The Shed on video
Follow the projects from the first weigh-in to the final slice.