Lightly cured salmon from Scandinavia, gravlax are easy to make at home yet never fail to impress guests. Stunning as an hors d'oeuvre for parties, especially special occasions such as New Year's Eve. Takes three days to prepare, so plan ahead!
The fine people of Chianti are very clever with the humble pig - so much so that they created a doppelganger for tuna using pork in a dish called Tonno di Maiale - or 'Tuna of Pork'. Check out this simple dish here and prepare to wow your friends.
Already made enough jam? Try these two less-common ways to preserve plums. Prunes are an easy dehydrator project. Umeboshi is a Japanese pickled plum that is a bit more involved, but mouthwateringly tart and salty.
Homemade bacon is much tastier than store-bought and is so easy to make! Here is a brief introduction to cured meats, a link for buying curing supplies, and recipes for two homemade bacon varieties: sweet tea + bourbon and peach + molasses.