Cabécou update. Saturday August 15 2015

The Cabécou has been drying and maturing during the week. Now it has been put into jars of oils for another week of maturation before it is tasting time! I cut the rounds into pieces and split between three jars.

 One jar has oregano and bay leaf, another chilli flakes and the third has Tasmanian Mountain pepper before they are filled with a mix of sunflower and olive oil. 

Into the fridge they go. We just have to remember to eat them up within three weeks now.