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?
One meal to Ruhl(man) them all. My final Charcutepalooza challenge was a Polish-inspired meal of bigos (hunter's stew) and pierogies filled with duck confit, mashed potatoes, and caramelized onions.
Charcutepalooza dry curing challenge: the kabanosy were a bust, but the lardo was fantastic and easy to make!
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...