The fine people of Chianti are very clever with the humble pig - so much so that they created a doppelganger for tuna using pork in a dish called Tonno di Maiale - or 'Tuna of Pork'. Check out this simple dish here and prepare to wow your friends.
For the past couple of years I’ve been periodically getting together with a group of friends known as “The Meat Club” to make charcuterie. We decided to get together for a reprise Lao Sausage, a big hit the first time around.
In the spirit of winter, I’m making a Warm Spice Bacon, flavored with allspice, chiles, coriander, mace, pepper and maple syrup. Winter came ridiculously early this year in Minnesota, so I’m making bacon to cheer myself up a bit.
The Pennsylvania Dutch serve this pork loaf for breakfast, using cornmeal as a filler. It can be wonderful, spicy, rich, and aromatic—crispy on the outside and creamy on the interior. From "Mrs. Wheelbarrow's Practical Pantry."
Making salumi at home can be one of the most rewarding things a home cook can accomplish. And cured pork loin, aka Lonza, is one of the more delectable treats you can create with some very basic ingredients and the right environment.