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?
For the January Charcutepalooza Challenge, we made home-cured duck prosciutto. We paired it with homemade crackers, my montmorency cherry jam, sliced blood oranges, and olive-oil marinated chevre. Delicious!
For the February Charcutepalooza Challenge, we made bacon! Here's a recipe for the most amazing bacon cheeseburgers you're ever going to eat, with diced home-cured bacon in the burger itself, along with all kinds of other secret goodies....
