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?
Easy-peasy preserved lemons.
Have a hunter friend and want to cure something? Kill two birds with one stone and make a deer bresaola.
The first challenge for Charcutepalooza. Silky and smooth goose prosciutto with a side of cured salmon.
Seems like everyone's talking about curing meat these days, but how does it actually work?