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?
Dry-cured blackstrap molasses country ham flavors blended with a wet brined American-style ham gives this ham serious depth and pizzazz, without the long curing time of a country-style ham.
FSC Contributor Becky H shares her experiences of buying a half pig and butchering it herself with lots of pictures explain each cut. She also shares a detailed recipe of how to prepare and smoke a ham.
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