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?
Head to head salame making with Jason from Cured Meats blog.
Delicious slightly spicy smoked salame from Campania.
A salame that instead of being air dried is buried in liquid lard and left for 3-12 months.
Learn how to make goat salame. Fantastic stuff.
Aniseed, garlic, black pepper and vermouth give this salame an interesting and complex flavor.
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