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.
The first challenge for Charcutepalooza. Silky and smooth goose prosciutto with a side of cured salmon.
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