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?
A Northern Italian style of cured, aged goose ham done with the leg and thigh, not the breast. While it requires several months to age properly, it's worth the wait.
Find the goose. Shoot the goose. Prosciutto the goose!
This recipe is a fantastic meld of flavors, perfect for a fall appetizer. The delicate flavor of the goose liver is complemented by hints of cherry and the coarsely chopped goose meat, which is a very rich poultry.
The first challenge for Charcutepalooza. Silky and smooth goose prosciutto with a side of cured salmon.
Just in time for the holidays, some original recipes to prepare whole geese...