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?
Meat-curing and building a DIY curing chamber.
After aging for 6 months, my Mangalitsa coppa is ready for prime time, and some raw oysters.
In which things get spicy.
How I made speck di carre'
The culatello is ready to be eaten!
How I made Soppressata
A recipe for broad bean and Hungarian salami salad.
A foray into home-cured charcuterie...
In which I cure two kinds of saucisse sec, a half dozen noix de jambon, use the noix in a few dishes, and then share the results with my friend Walter.
Home-cured, basement-dried, really tasty, low-tech, and simple salumi. You can definitely do this!