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?
The results of my culatello
See the results of my speck made with Mangalitsa
How I made Capocollo di Calabria with the neck of a Mangalitsa pig
The salame Gentile is ready for eating after a long 4 month wait.
Head to head salame making with Jason from Cured Meats blog.
Have a hunter friend and want to cure something? Kill two birds with one stone and make a deer bresaola.
A salame that instead of being air dried is buried in liquid lard and left for 3-12 months.
If you can get your hands on some hog jowls and have a cool place, you can cure your own guanciale and make pasta all'amatriciana the traditional way.
