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 classic, easy-to-make dry-cured sausage in the French tradition, from The New Charcuterie Cookbook by Jamie Bissonnette.
As part of the Charcutepalooza prize, I spent a day learning butchery and charcuterie with the Chaploards in Gascony.
Home-cured, basement-dried, really tasty, low-tech, and simple salumi. You can definitely do this!
Noix de jambon and saucisson sec for the penultimate Charcutepalooza challenge.
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