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?
Venison liver terrine studded with pistachios and scented with vanilla bean, ginger, coriander, cinnamon, nutmeg, and clove.
Pork liver pâté - cooking with offal and using all the parts of an animal. 2 different recipes on how to make your own pâté.
As part of the Charcutepalooza prize, I spent a day learning butchery and charcuterie with the Chaploards in Gascony.
Lard is a remarkably good source of Vitamin D and of monounsaturated fat: the same fatty acid found in olive oil and avocado that and heralded for cardiovascular health benefits.
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...
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