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?
Meet kabanosy. It is a Polish delight, a smoked, air-dried salami flavored with caraway, garlic, nutmeg and pepper. It's the world's greatest Slim Jim!
Nitrite-free fresh chorizo with allspice, achiote, and three chiles, using local wild hog meat. Try this, and you will never again buy store-bought chorizo.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken, Merguez Lamb and Chorizo.
Homemade Spicy Chorizo and How To link sausage with butchers twine.
In which things get spicy.
Charcutepalooza Challenge 11: Curing! You will laugh, you will cry, you will lick your screen.
Home made chorizo for June's Charcutepalooza challenge.
The making of Spanish chorizo and spruce-flavored duck salami, with a helpful digression into pâté for the stuffing-averse.
Images and a recipe from the Charcutepalooza demo at BlogHer Food last month, with the dames of meat themselves, Cathy Barrow and Kim Foster.
Just linking up to contribute my charcuterie pontification, for them that's interested.