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 I finally succeed at making salami.
Charcutepalooza dry curing challenge: the kabanosy were a bust, but the lardo was fantastic and easy to make!
A six year old shows how to make lardo at home in a video post. Also included is a recipe for quiche using the cured, dried pork back fat.
For the November Charcutepalooza I attempted the Noix de Jambon, and despite an error in technique, it was delicious. I also made Pork Belly Lardo, tasty as well.
Charcutepalooza Challenge 11: Curing! You will laugh, you will cry, you will lick your screen.
A journey to home cured salami and chorizo and some tasty ways to use them in recipes.
Noix de jambon and saucisson sec for the penultimate Charcutepalooza challenge.
Curing meats at home: Bresaola, Salami, Sopressata and others.
Curing some pork neck in hot and medieval spices for Charcutepalooza #11.
Candied. Bacon. Jerky.
This isn't bacon that's been candied. It's candy made of bacon - and then it's turned into jerky. How could you go wrong?
Bonus: Includes a sure-fire test to self-analyze what type of person you are. :)