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?
Three terrines: duck and rhubarb, rabbit and spruce, and Korean pork plus a couple of tips on making them extra decadent.
Excited about a new Charcutepalooza challenge, I made a Pâté en Croute: pork pâté surrounding a lightly seared wild boar loin, wrapped in pastry, and baked. It became my failure. Wanting success, I turned to an English Pork Pie, and it worked.
Creamy chicken liver pâté for August's Charcutepalooza.
This pate packs a punch of flavor. A simple and satisfying sandwich stuffer. This is the perfect addition to crisp baguette and a side of pickled cucumbers.
The making of Spanish chorizo and spruce-flavored duck salami, with a helpful digression into pâté for the stuffing-averse.
I made fresh savory bacon for the February Charcutepalooza challenge and made this tasty pig's head paté with some of the bacon.
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