Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The sun sets on the Charcutepalooza challenges. The Year of the Meat is over and this was my farewell.
A foray into home-cured charcuterie...
In which I cure two kinds of saucisse sec, a half dozen noix de jambon, use the noix in a few dishes, and then share the results with my friend Walter.
Home-cured, basement-dried, really tasty, low-tech, and simple salumi. You can definitely do this!
In which I finally succeed at making salami.
Charcutepalooza dry curing challenge: the kabanosy were a bust, but the lardo was fantastic and easy to make!
So we come to the end (almost), the final Charcutepalooza challenge, curing a whole cut of meat. Arguably, as long as you have your curing formula right and a place to hang the cut to dry at the right temperature and humidity, this was one of the...
A six year old shows how to make lardo at home in a video post. Also included is a recipe for quiche using the cured, dried pork back fat.
Salami made with duck and pork. It's a tribute to my Grandfather.
The entirely from-scratch salami and cheese sandwich.