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?
Ben Meyer, of Grain & Gristle, makes his own (outstanding!) cured and smoked bacon on a weekly basis for his restaurant. He clearly demonstrates the steps in this video so you can too. So much better than store bought!
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