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?
Curing some pork neck in hot and medieval spices for Charcutepalooza #11.
Bresaola is remarkable food. Like a woodsy prosciutto with a full beef flavor, bresaola is silky, herbaceous and complex. This cured meat knocked me off my feet. I made this myself? So cool.
Fresh wild Alaskan salmon from the Copper River gets the gravlax treatment. Easy to do with luscious, buttery results.
Better late than never... it's my Charcutepalooza #1 Duck prosciutto post! I served simply in an appetizer spread and nary a crumb survived. There may even have been growling.
The first challenge for Charcutepalooza. Silky and smooth goose prosciutto with a side of cured salmon.
A salame that instead of being air dried is buried in liquid lard and left for 3-12 months.
Never buy gravlax again. If you've got salt, sugar, a refrigerator, and a weight, you can cure salmon. And if you've got a wok, some rice, and foil, you can smoke it.
Missing Jewish deli corned beef on the West Coast? Try this recipe for home-corned beef to take on your summer picnic. Great for those listless roast cuts from your local beef share.