We salt our deboned lamb ribs over few days. Once cured, we smoked them to a juicy ready to eat snack. We smoked it for 2-3 hours using only Oak. This give the unique taste to our macon.
These are then cut thin, and packaged into 250g packs.
Best served fried up in some honey, pepper, and cinnamon. Let it caramelise and enjoy.
