These delicious dogs are created in honor of the splendors of the 1904 St. Louis World's Fair, the best of them all. With bits of beef still visible, the spongy pink links in supermarkets will be forever spoiled once you try these.
What happens when you take a Canadian Bacon-style cure, blend it with Sichuan and Chinese spices, and smoked it up with a Pastrami-type pepper coating? An irresistible charcuterie mashup that is super easy to make at home.
After seeing Parmigiano-Reggiano, we headed to the nearby Prosciuttificio San Giacomo to see how prosciutto is made. Like Parmigiano-Reggiano, prosciutto is a case of a truly artisanal product that is made on a very large scale.
Veg*ns avert your eyes! On day four, we finally met our pig, and made it into salame, salsiccia, cotechino, pancetta, guanciale, strutto, ciccioli and fegatelli. And, I am confronted with a cosmic conundrum. (Warning: Graphic images of pig butchery.)