I recently butchered a hog and wanted to utilize as much of the carcass as i could. As a gal from Oregon i hadn't heard of scrapple before but thought i'd try it. It's delicious! This recipe could be made using any leftover carcass, not just pork.
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.