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?
FSC Contributor Becky H shares her experiences of buying a half pig and butchering it herself with lots of pictures explain each cut. She also shares a detailed recipe of how to prepare and smoke a ham.
Luscious duck breast prosciutto cured in the convenience of your cool clean cellar or secure outdoor shed. And fast! Juniper berries and peppercorns envliven the rich meat and luscious fat. A most satisfying cold weather project.
Fresh garlic sausage makes the perfect filling for homemade ravioli. The sausage is flavored with garlic, rosé wine and red chili flakes, and can be prepared well ahead of time.
Pork loin spiced ham with juniper, black pepper, maple syrup and smokey scotch whisky. My smoker is out in the snowy yard, so the scotch whisky adds a little smoke without me dawning my snow boots. Time to embrace Winter!
Rendering your own lard is a snap. Lard does wonderful things to food, making pastries flakey, deep fried foods crispy and sautés profoundly flavorful. But the most important component of good tasting lard is the source of the pork fat.
