In the spirit of winter, I’m making a Warm Spice Bacon, flavored with allspice, chiles, coriander, mace, pepper and maple syrup. Winter came ridiculously early this year in Minnesota, so I’m making bacon to cheer myself up a bit.
Inspired by the local markets and flavoured with star anise and rosemary. I love using star anise with dark meat as it brings out a deep savoury flavour. Serve on crusty French bread with a few cornichons and green salad on the side.
The October Charcutepalooza challenge was to “stretch.” I decided to make pork rillettes, or pork jam as the French affectionately call it. From a technical aspect, rillettes are about as easy as making pot roast.
Chicken sausage, I hesitate to admit, does not appeal to me. Pork, venison, even duck works, but chicken seems too delicate to be called sausage. I made it and the results were not so bad. Indeed, the herbs conjured up Provence on a summer day....