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.
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.
