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?
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.
Because the initial start of Charcutepalooza accepted membership through January, it allowed the entire year for the duck breast prosciutto challenge. I finally finished it in November and will definitely make it again! Yummy and delicious!
Chicken Galantine and Duck Roulade were such great temptations, I made both. Aside from the duck, most of the ingredients were local, including the morels. Although time-consuming, I would do it again for both the flavor and unique presentation.
