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 sriracha, affectionately known as Rooster Sauce. You can make it with red jalapenos, like a normal person. Or you can melt your face off with habanero sriracha, like me. Your choice.
How I made Soppressata
How I made elk speck
Rio red grapefruit, straight from the farm in Texas, dried guajillo chiles for a little smoke & spice, and sugar. Three little ingredients to make your toast happy all winter long.
Tangy & bright. Nicely spicy. Half an hour from berry to jar. What's not to love?
Do you preserve lemons? You should. And the salt left over when they're gone is pure gold.
The entirely from-scratch salami and cheese sandwich.
An eight-course meal involving homemade charcuterie in every course (including dessert).
The results of my culatello
See the results of my speck made with Mangalitsa