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?
Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks. Although they were originally made from pork, I chose wild pheasant today to satisfy my never-ending wintry game cravings.
Mouth watering cured salmon. This is the submission for Charcutepalooza challenge 2.
I jumped on the duck prosciutto bandwagon, and enjoyed it as part of an hors d'oeuvres tray with a bunch of other DIY projects, plus tortellini in brodo.
Rich, gamey, chewy, velvety. It's goat prosciutto, and it's amazing.
Who knew that the simple act of making homemade beef jerky could put you on the cutting edge of the charcuterie trend?
Now that cool weather is upon us, it's time to start hanging some cured meat. This easy recipe turns out great.
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