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?
Spring is finally here! In my hous that means it's time to cure up a smoked ham. Black ham is cured with cane syrup or molasses which turns the crust black from caramelization during smoking.
These fermented sausages are a Northeastern Thai specialty popular throughout Thailand. Now they're gaining popularity in the West. Try your hand at making them yourself!
Itching to try your hand at home-cured meats? This Lonza is for you babe. A quick brine and 6 week air cure, S.D.'s Lonza uses succulent port tenderloins yielding smooth dark slices of intense flavor. Just do it!