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?
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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