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?
Fatty, smoky, beefy, peppery Texas style smoked sausages.
We pick the tomatoes, then we cook the tomatoes, then we grind the tomatoes, then we eat the tomatoes.
After aging for 6 months, my Mangalitsa coppa is ready for prime time, and some raw oysters.
A great big and burly winter stout, brewed a little late for the season but still delicious.
A 4 course meal consisting entirely of pork dishes, including a super-heritage porchetta.
Curing some pork neck in hot and medieval spices for Charcutepalooza #11.
Chicken galantine created in its true historical context.
Enjoying a 2lb meat pie and a few backyard pints for Charcutepalooza.
Making a deconstructed BLT out of smoked trotter terrine and heirloom tomato water aspic... after getting over a few "smell issues."
My latest iteration of pancetta and two pasta recipes to use it in.