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?
An essential 'charcuterie 101' skill - the basic dry cure recipe which is essential for making bacon among other fine things.
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.
Smoked chorizo wrapped in pork wrapped in bacon. And then more smoked pork and smoked salmon on the side at www.leavemetheoink.com.
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