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?
I recently butchered a hog and wanted to utilize as much of the carcass as i could. As a gal from Oregon i hadn't heard of scrapple before but thought i'd try it. It's delicious! This recipe could be made using any leftover carcass, not just pork.
The vinaigrette, a form of escabeche, aids in the preservation of the meat through the mix of oil and vinegar. This South American specialty is a staple of Argentinean and Uruguayan cuisines.
If you love pastrami and corned beef then you need to try this recipe. Making pastrami with beef heart is not only simple - it's delicious. Follow this step by step guide to make your own at home!
An unusual spice cancels out the liver flavour in this easy spread, rendering even beef liver delicious.
You'd never know anything strange is in either version of Beef Tongue Spread. One is more pate like, the other more tuna spread like. Perfect for sandwiches or even dipping veggies.
A quick and easy recipe for duck liver pâté.
You can't buy sheep stomach in the US, but this homemade haggis came pretty close to the real thing.
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.
No sugar-coating this one: Head meat in pig jelly! Check out our entry for August's Charcutepalooza "Binding Challenge."
Heart, Spleen, & Kidney Merguez inspired by Bob Zrenner's "Le Merguez" featured at Franks 'N' Dawgs.