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 great big and burly winter stout, brewed a little late for the season but still delicious.
Buying a duck whole is a bargain. You can butcher it yourself and render more than enough fat to make homemade duck confit.
A 4 course meal consisting entirely of pork dishes, including a super-heritage porchetta.
Charcutepalooza dry curing challenge: the kabanosy were a bust, but the lardo was fantastic and easy to make!
