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?
Homemade lox from wild-caught Alaskan coho salmon is utterly delightful and super easy to make!
ChefSteps takes a simplified approach to making katsubushi by curing a piece of Pacific Northwest salmon and drying it over a few months in the fridge.
How to dry cure and smoke an incredibly delicious ham at home-- it's actually *really* easy.
A Northern Italian style of cured, aged goose ham done with the leg and thigh, not the breast. While it requires several months to age properly, it's worth the wait.
Short how-to-video for making Preserved Lemons - inexpensive AND easy!
If you want the best bacon, make it at home.
This bacon is perfect for breakfast, with a sweet salty tang and smokey peppery finish. Spiced with juniper, bay and nutmeg it has great depth and flavor. The bacon cooks up to deep mahogany brown.
Escaping kitchen renovations through salumi, and then eating it over asparagus with poached eggs. Not bad.
An easy way to creating some seriously strong tasting home cured Guanciale
Once you make your own preserved lemons, you will find you use them in EVERYTHING! They add a spark of interest to any dip, quiche, salad, dressing, etc. Try it with Meyer lemons!