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?
Better late than never, this is my blog for Charcutepalooza challenge #1 - Duck Prosciutto.
For the January Charcutepalooza Challenge, we made home-cured duck prosciutto. We paired it with homemade crackers, my montmorency cherry jam, sliced blood oranges, and olive-oil marinated chevre. Delicious!
This Meaty Monday includes tales of both duck prosciutto and pancetta—just in time for the Charcutepalooza deadline...
The first challenge for Charcutepalooza. Silky and smooth goose prosciutto with a side of cured salmon.
Our first entry in Charcutepalooza, duck prosciutto with wine-soaked figs, rosemary goat cheese, crispy duck and wine reduction. Also, playing a game of tag with my cow.
For the first Charcutepalooza challenge, I decided on two different seasonings for my duck breast – Maple Sugar and Juniper Berry/Bay Leaf.
A traditional way to preserve dried meats.
First "meat" project completed- Italian style!
Charcutepalooza- Round #1: Duck Prosciutto
Homemade duck prosciutto for January's Charcutepalooza challenge.