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?
Home cured and smoked Brown Sugar-Black Pepper Bacon is perhaps quite simply the perfect food.
Turn trotters and ground pork into a gourmet substitute for the very salty potted meat.
Both rustic and refined, Pâté de Campagne, or country pâté, could be called the cornerstone of charcuterie. Every chef worth their salt has his or hers own take on this French classic. We compare two cooking methods: bain-marie and sous vide.
Capture the essence of spring in this salt-cured salmon. Forage for spruce tips and juniper berries to season the gravlax.
Hot smoking meats can be easy with the charcoal grill you probably already have. This video explains how.
No, this isn't a dream! A complete guide to cold-smoking your own halloumi cheese, bringing even more fantastic, meaty flavour to this already delicious cheese.
I started the night before with thick slices of pork belly and a fabulous brine and let everything hang-out in the fridge. This was my first attempt at curing bacon and it was super fun.
Fresh,spicy, tangy Mexican is great for the basic Mexican snake foods: quesadillas, tacos, nachos.
The pork belly and sirloin roast I put in to cure are ready. What happened next is... well, not great.
Recipe and pictorial of chorizo fresco from "Charcutería: The Soul of Spain" by Jeffrey Weiss.
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