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 culatello is ready to be eaten!
Fiocco, the poor cousin of the culatello is ready to eat!
The salame Gentile is ready for eating after a long 4 month wait.
Silky and sweet. Coppa is everyone's favorite!
Delicious slightly spicy smoked salame from Campania.
Learn how to make culatello.
Have a hunter friend and want to cure something? Kill two birds with one stone and make a deer bresaola.
Rich, gamey, chewy, velvety. It's goat prosciutto, and it's amazing.
A salame that instead of being air dried is buried in liquid lard and left for 3-12 months.
Learn how to make goat salame. Fantastic stuff.