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?
Our daughter loves pate, but loves even more telling people it is cat food. People who hate liver without ever having tried it are the funniest people to offer “cat food.” Liver mousse, is so easy, nutrious and satisfying when prepared this way.
Render Lard. Make Biscuits. Be Happy.
Recipes for making Balkan Ajvar and Ćevapčići.
A Northern Italian style of cured, aged goose ham done with the leg and thigh, not the breast. While it requires several months to age properly, it's worth the wait.
A venerable Pacific Northwest method of preserving salmon -- it's halfway between jerky and regular smoked salmon, heavily smoked and sweet from brown sugar and maple syrup.
If you want the best bacon, make it at home.
This bacon is perfect for breakfast, with a sweet salty tang and smokey peppery finish. Spiced with juniper, bay and nutmeg it has great depth and flavor. The bacon cooks up to deep mahogany brown.
Escaping kitchen renovations through salumi, and then eating it over asparagus with poached eggs. Not bad.
An easy way to creating some seriously strong tasting home cured Guanciale
A quick and easy recipe for duck liver pâté.
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