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?
Dry cured leg of lamb
Prepping spices, packing in salt, rinsing, and tying in casings. Two lamb legs of local origin, salted, weighted, then rinsed and tied in laminated hog casings for drying.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken, Merguez Lamb and Chorizo.
These delicious dogs are created in honor of the splendors of the 1904 St. Louis World's Fair, the best of them all. With bits of beef still visible, the spongy pink links in supermarkets will be forever spoiled once you try these.
Curing and smoking lamb bellies for bacon, and a great new (but old-school) local butcher shop here in CT.
It's hard to make jerky look really attractive in a photo, but this dried lamb tastes amazing, promise.
If you find yourself with a surfeit of veal hearts and lamb tongues here's a nice way to turn them into gently spiced nibblely bits.
I winged it making a lamb liver terrine with mustard and whiskey for Charcutepalooza. It ended up tasting like Roquefort. Is that good or bad?
Lamb belly makes amazing bacon.
In which I make merguez, delicious sausages from the Maghreb region of North Africa.