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?
Homemade jalapeno & cheese and fig, prosciutto & pecorino sausages at Leave Me The Oink.
Smoked chorizo wrapped in pork wrapped in bacon. And then more smoked pork and smoked salmon on the side at www.leavemetheoink.com.
Creating ten pounds of corned beef, pastrami and a stinky, stinky attempt at sauerkraut. Then deep frying some of it and dipping it in mayo at www.leavemetheoink.com
Spring is here, why not pickle it?
Use scraps from preserving Meyer lemons or making lemon curd to enjoy a sweet winter liqueur!