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?
If there’s one thing chorizo is not, it is subtle. Pork, fat, garlic and pimentón. In copious amounts. Even in its most reserved incarnation, chorizo is bold.
How to dry cure and smoke an incredibly delicious ham at home-- it's actually *really* easy.
In which I finally succeed at making salami.
Biltong is cured beef - like jerky, but different. It's hung in big strips then sliced, so it's moist inside, and it's made with a spicy coriander-based cure. Try it out - I made mine in a wine fridge...