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 pork link sausage with great southwest flavors that you can also make into patties if you don't have an extruder! Easy work with a KitchenAid grinder!
This wretched monstrosity is a Mosefund mangalitsa belly a day into its curing process. This was a bit of a process. I really wanted to find an outlet for all this lovely, fragrant oregano I have. I've just never seen it used much in curing.
In which I cure two kinds of saucisse sec, a half dozen noix de jambon, use the noix in a few dishes, and then share the results with my friend Walter.
.JPG "Pancetta dei Monti Nebrodi")
.JPG "Mosefund Speck di Carré")
