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 May challenge for Charcutepalooza was grinding either Merguez or Chorizo. I chose to do both! The chorizo was fantastic as tacos, topped with 7 month aged cheddar, and an avocado-tomatillo salsa.
Here's my tasso ham! I'll be using it, as well as the andouille sausage I made along with it, to make gumbo this coming week.
Here's my duck prosciutto!