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?
In which things get spicy.
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.
How I made speck di carre'
The culatello is ready to be eaten!
The second part of my adventure in learning how to butcher a pig and make head cheese...
The sun sets on the Charcutepalooza challenges. The Year of the Meat is over and this was my farewell.
A foray into home-cured charcuterie...
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.
Home-cured, basement-dried, really tasty, low-tech, and simple salumi. You can definitely do this!