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 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!
Thanks to Charcutepalooza, I am now eating some bacon and guanciale. We ate them with oysters and pasta, albeit separately. Meals come together quickly and simply when there's a little cured meat in the house!
February Charcutepalooza Challenge: Home Cured Bacon and Pancetta
Home! Made! Bacon! from Charcutepalooza challenge #2 plus a recipe for my bacon-standard dish.
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