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?
So we come to the end (almost), the final Charcutepalooza challenge, curing a whole cut of meat. Arguably, as long as you have your curing formula right and a place to hang the cut to dry at the right temperature and humidity, this was one of the...
For the November Charcutepalooza I attempted the Noix de Jambon, and despite an error in technique, it was delicious. I also made Pork Belly Lardo, tasty as well.
