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?
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.
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.
For the November Charcutepalooza I attempted the Noix de Jambon, and despite an error in technique, it was delicious. I also made Pork Belly Lardo, tasty as well.
Charcutepalooza Challenge 11: Curing! You will laugh, you will cry, you will lick your screen.
Noix de jambon and saucisson sec for the penultimate Charcutepalooza challenge.
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