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?
In which I finally succeed at making salami.
Charcutepalooza dry curing challenge: the kabanosy were a bust, but the lardo was fantastic and easy to make!
Salami made with duck and pork. It's a tribute to my Grandfather.
The entirely from-scratch salami and cheese sandwich.
Curing meats at home: Bresaola, Salami, Sopressata and others.
The making of Spanish chorizo and spruce-flavored duck salami, with a helpful digression into pâté for the stuffing-averse.
The salame Gentile is ready for eating after a long 4 month wait.
Follow along as I conquer (almost) humidity control in a fermented and dried sausage I love, finocchiona.
My first attempt at making salame for drying. If you have a stand mixer, it's as easy as baking a cake.