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?
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.
The dinner blew my guests away. It also told a story. The photos made it, barely. And the charcutepalooza experience was an initiation ritual, taking me from mere observer into a new world of meaty knowledge and appreciation.
Charcutepalooza dry curing challenge: the kabanosy were a bust, but the lardo was fantastic and easy to make!
For the November Charcutepalooza I attempted the Noix de Jambon, and despite an error in technique, it was delicious. I also made Pork Belly Lardo, tasty as well.
Homemade bacon is so much better than anything you'll buy at the store, and it's easy to make!
I just set up a new batch of bacon to cure, with local, pasture raised pork. Here's how it's done.
Witness the transformation of a pig's head into one of the best sandwiches of all time, with every component made entirely from scratch.
The mighty pig our American hero. She is more than bacon so GET IN MAA BELLY and enjoy a little ditty on the cloven hooved delight....
I had to travel half way across the world to get this Danish specialty made of cured pork belly. Now I can make it myself!
Classic Danish Rullepølse luncheon meat from scratch, including DIY C-clamp rullepølse-press. Tastiest thing I've ever made with C-clamps!