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?
FSC Contributor Becky H shares her experiences of buying a half pig and butchering it herself with lots of pictures explain each cut. She also shares a detailed recipe of how to prepare and smoke a ham.
From Food.Farmer.Earth: Ben Meyer of Grain & Gristle (Portland, Ore.) demonstrates how to cure and smoke pork belly into bacon you can store, and cook up later.
What happens when you take a Canadian Bacon-style cure, blend it with Sichuan and Chinese spices, and smoked it up with a Pastrami-type pepper coating? An irresistible charcuterie mashup that is super easy to make at home.
