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?
My latest iteration of pancetta and two pasta recipes to use it in.
Hot dog makin', dead possum wranglin' One hopes that never the twain shall meet. Well they did.
Let the the search for the perfect summer homebrew begin. First attempt: A blonde ale.
Cajun style duck liver sausage over granny smith and cucumber slaw, for Charcutepalooza's stuffing challenge.
Some beers refresh, others beat thirst into submission with a club. This one has a big club.
A hoppy, light bodied pale ale... perfect for a lunch. Or two.
Homemade jalapeno & cheese and fig, prosciutto & pecorino sausages at Leave Me The Oink.
Smoked chorizo wrapped in pork wrapped in bacon. And then more smoked pork and smoked salmon on the side at www.leavemetheoink.com.
Creating ten pounds of corned beef, pastrami and a stinky, stinky attempt at sauerkraut. Then deep frying some of it and dipping it in mayo at www.leavemetheoink.com