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?
Making tasty things from local and natural products when possible, and telling the world all about it! We love meat most of all.
Follow along as I conquer (almost) humidity control in a fermented and dried sausage I love, finocchiona.
A run-down of the process for a Smoke Roasted Rack of Slagel Farms Pork. Includes lots of photos and general directions for the juiciest and tastiest loin you might ever make yourself. Brined, rubbed, smoked, roasted, trimmed, carved, devoured!
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