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?
Recently there has been a resurgence in pickling, canning and curing at home. The art of charcuterie and salumi is no exception and more people are beginning to try their hand at making their own cured meats and sausage at home.
After aging for 6 months, my Mangalitsa coppa is ready for prime time, and some raw oysters.
Curing some pork neck in hot and medieval spices for Charcutepalooza #11.
How I made Capocollo di Calabria with the neck of a Mangalitsa pig
Silky and sweet. Coppa is everyone's favorite!